239 

17 

»py 1 



FARM 1 N G 

MOI^E 

PROFITABLE 



Ir 



^ 



INTERNATIONAL HARVESTER COMPANY 

OF New Jersey (Incorporaied) 

AGRICULTURAL EXTENSION DEPARTMENT 

HARVESTER BUILDING, CHICAGO 



FARMIKG 

AdORB 

PROFITABLE 



Note — All or any portion of this 
book may be reproduced by giv- 
ing proper credit to the publishers 



Compiled and Edited by 



P. G. HOLDEN 
AND 

C. M. Carroll 



Published and Copyrighted 1917 by 

INTERNATIONAL HARVESTER COMPANY 

OF New Jersey, Incorporated 

AGRICULTURAL EXTENSION DEPARTMENT 

P. G. Hold EN, Director 
HARVESTER BUILDING. CHICAGO 



AE374-25\I-G-1-17 






TABLE OF CONTENTS 

Page 

Frontispiece 2 

Title Page 3 

Tribute to the Dairy Cow 7 

Cows Produce One Billion Dollars 8 

Dairy Cows — -Number in the United States 9 

Value of Dairy Products by States 10 

Creameries — Number in the United States by States 11 

Cheese Factories — Number in the United States by States.. . 12 

What's a Home Without a Cow 13 

Food Values — Both Good — Cow Better 14 

Cow Greatest Producer of Human Food 16 

Cow Before the Jury 17 

Verdict of the Jury 18 

Get Rid of the Poor Dairy Cow 20 

Cow Testing Associations — Results of 21 

Duties of the Cow Tester 22 

The Things a Dairyman Should Remember 22 

Pioneer Test Association 23 

Testing Takes the Guess Out of Dairying 23 

Grow Your Own Feed 24 

The Babcock Test 26, 61-65 

Farm Milk Record Sheet 62 

You Can Have a Silo 27 

The Pit Silo— Advantages of 28-29 

Silage Makes Cheap Milk r :. * 30 

Grow Your Protein — Don't Buy It 32 

Feed for the Dairy Cow 33 

Food Values in Farm Feeds 35 

Rations for the Dairy Cow ". 36 

Keep Bacteria, Dirt and Filth Out of Milk 39 

You Can Improve Your Dairy Business 40 

Know Your Cows 41 

4 

Gm 



TABLE OF CONTENTS— (Continued) 

Page 

Improvement of Dairy Herd 

Milk Production— Influence of Environment and Breed- 

43-47 

mg on 

Dairy Sire— Selection and Management of 48 

Points of a Good Sire "^^ 

Sire— Care and Handling of ^^ 

Management of the Dairy Herd ^^ 

Labor Saving Machinery ^^ 

Ventilation Essential ^^"^^ 

Sunlight the Great Destroyer of Disease Germs 39, 58 

How to Keep a Record of Each Cow 60 

Testing Skim Milk ^^ 

65 
Testing Cream 

Composition of Whole Milk 66 

Composition of Skim Milk 66 

67 

Butter on the Farm 

Standard for Judging Butter 68 

Composition of Butter 69 

Cleanliness in Butter Making 69 

Profitable Dairy Herds from Unprofitable Stock 71 

What Poor Bred Sires Did for Me "^4 

Co-operative Creameries ' 

Milking Machines Save Money '^^ 

The Dairy Problem in the South 80 

Stick to One Breed ^^ 

A Calf for Every Boy ^^ 

84 
Guard Against Disease 

Breed for Milk Production ^^ 

Set Your Standard High ^6 

Care, Feed, Breed, Weed ^"^ 

Determination to Succeed Will Bring Success 89 

The No-Purpose Cow 

Grow into the Dairy Business ^^ 

Good Health, Clear Judgment, Energy 94 

5 



TABLE OF CONTENTS— (Continued) 



Page 

The Man and the Cow 95 

Feeding Calves on Skim Milk 96 

Cost of Producing 100 Pounds of Milk 98 

Properly Feed and Care for Your Cows 99 

Test, Weigh, Cull 101 

Grow Alfalfa, Have Silos 102 

Raise Your Own Stock 103 

Know How to Produce and Market 104 

Grow Alfalfa, Rotate Crops 105 

Facts on Cows, Feeds, and Markets 106 

Sell Butter Fat— Feed Skim Milk 107 

Good Dairy Advice 108 

Have Cows Freshen in Fall 108 

Good Care Will Save Feed 109 

Short Course Training for Dairyman 110 

Apply Business Methods Ill 

High Points in Successful Dairying 112 

Produce Pail Fillers 112 

Warm the Water for Cows 113 

Raise Your Own Feed 113 

The Dairy Business in a Nutshell 113 

Feed Alfalfa to Dairy Cows 114 

Breed Best Milkers and Raise Calves 114 

Give Heifers Chance to Grow 114 

The Concrete Water Tank 115 

The Milk House 115-116 

Have a Summer Silo 117 

Cows Need Rest ; 117 

Regularity in Feeding Important 118 

Must Like the Business 118 

Miscellaneous Experiences * 118-122 

A Partial List of Dairy Literature 123-125 

The Visual Method of Instruction 126 

Educational Publications 127 

6 



TRIBUTE TO THE COW 



By E. G. BENNETT, 
State Dairy Commissioner, Missouri 



Q 



ITTLE does man realize the debt he owes the Cow. Dur- 
ing the dark ages of savagery and barbarism, we find her 
early ancestors natives of the wild forests of the old world. 
As the bright rays of civilization penetrated the darkness of that 
early period, and man called upon the cow, she came forth from 
her seclusion to share in the efforts that gave us a greater nation 
and a more enlightened people! 

For two thousand years she has been the co-partner of man, 
sharing alike in his prosperity and adversity, responding nobly to 
all that was done for her, until through her development she has 
become an idol of the people. 

In 1493, when Columbus made his second voyage to America, 
the Cow came with him — and from that time to the present day 
she has been a most potent factor in making this, our own country, 
one of the great nations. 

Her sons helped till the soil of our ancestors and slowly moved 
the products of the farm to market. They went with man into 
the dense forests of the new world, helped clear them for homes 
and made cultivation possible for the coming generation. 

When the tide of emigration turned westward, it was the ox 
that hauled the belongings of the pioneer across the plains and 
over the great mountain ranges to new homes beyond. 

The Cow is man's greatest benefactor. Hail, wind, droughts, 
and floods may come, destroy our crops and banish our hopes, but, 
from what is left, the Cow manufactures the most nourishing and 
life-sustaining foods. 

The Cow is life itself to thousands of little ones stranded upon 
the hollow hearts and barren bosoms of modern womanhood. 

We love her for her gentleness, her beauty, and her useful- 
ness. Her loyalty has never weakened — and should misfortune 
overtake us, as we become bowed down with the weight of years, 
we know that in the Cow w^e have a friend that was never known 
to falter. She pays the debt. She saves the home. 

7 



cows PRODUCE A BILLION DOLLARS 

The Dairy Business Second Only To Corn Crop of United 

States — Brings Farmers Nearly One Billion 

Dollars Annually 

There are about twenty-two million dairy cows in the United 
States, and the annual value of their products reaches the enormous 
sura of nearly one billion dollars. Only the corn crop exceeds the 
dairy produc ts as a source of income to the farmers of the nation. 

The rapid increase in our population together with the con- 
stant increase in the per capita consumption of dairy products 
are reasons why the dairy cow will continue to be an important 
factor in the development of the country. 

Neither the production of butter nor cheese has kept up with 
the increase of population. In 1910 there were 20,625,000 dairy 
cows in the United States, an increase of about 12,000,000 head in 
fifty years. This wonderful growth in dairying and cheese manu- 
facturing has added enormously to the material wealth of every 
community and state where these pursuits are carried on. It has 
also been a wonderful aid in conserving the fertility of the soil 
wherever it has been conducted intelligently. This one great 
advantage to the wealth of the nation can hardly be computed in 
dollars and cents. 

One notable incentive to the expansion of dairy farming has 
been the great improvement in the quality of the product and con- 
sequently the increased price which has come to the farmer. 

In 1870, practically all of the butter and nearly all of the 
cheese, except in the older states, as New York and Ohio, was 
made on the farm. The average price of farm butter was about 
15 cents and nearly all of it was sold, or traded for dry goods and 
groceries, at the country stores. The export market for cheese 
governed the price in New York and Ohio, which practically were 
the only cheese-producing states in the Union. 

In 1875 there was a great awakening — the coming of the re- 
frigerator car worked a speedy transformation in the market. It 
placed Wisconsin and northern Illinois on the dairy map and 
opened up the channels of export to their cheese and butter. 
Later came the cream separator, which w^as a great factor in the 
development of the dairy business. Since that time the dairy 
business has been growing very rapidly. 

8 



DAIRY COWS BY STATES 




Graphic Map Showing Number of Dairy Cows in United 
Estimated. Each Dot Represents 2000 head. 

Number Dairy Cows by States 



States, 1915, 



State 



New York . 
Wisconsin. . 

Iowa 

Minnesota . 
Illinois .... 

Texas 

Pennsylvania. . 

Ohio.... 

Missouri 

Michigan 

Kansas 

Indiana 

Nebraska 

Oklahoma 

California 

Oregon 

Massachusetts . 

Maryland 

Maine. 

New Jersey.. . . 

Colorado 

Connecticut. . . 

Florida 

N. Hampshire 



Estimate 
January 1, 1915 



1,509,000 

1,6^26,000 

1,377,000 

1,186,000 

1,007,000 

1,086,000 

943,000 

895,000 

797,000 

814,000 

726,000 

646,000 

625,000 

494,000 

541,000 

210,000 

157,000 

177,000 

157,000 

146,000 

205,000 

118,000 

133,000 

95,000 



State 



Mississippi. . . . 

Arkansas 

Kentucky 

Georgia 

Tennessee 

Alabama 

South Dakota . 

Virginia 

North Carolina 

Louisiana 

Vermont 

North Dakota. 
West Virginia. . 
Washington. . . 
South Carolina 

Idaho 

Montana 

Utah. ........ 

New Mexico.. . 

Delaware 

Wyoming 

Arizona 

Rhode Island. . 
Nevada 



Estimate 
January 1, 1915 

434,000 

387,000 

390,000 

406,000 

355,000 

384,000 

453,000 

349,000 

315,000 

268,000 

268,000 

339,000 

234,000 

253,000 

185,000 

120,000 

114,000 

92,000 

68,000 

41,000 

46,000 

44,000 

23,000 

24.000 



Total for United States 21,262,000 



10 THE COW MAKES FARMING MORE PROFITABLE 



U. S. Dept. 
Agriculture 
Year Book— 1915 




Map of United States Showing Value of Dairy Products. Each Dot Represents $100,000, 



Value of Dairy Products by States, 


1909 


State 


Census, 1909 


State 


Census, 1909 


New York .... 


$74,939,815 


Washington. . . 


$7,693,479 


Wisconsin 


51,238,399 


Nebraska 


7,631,658 


Pennsylvania. . 


38,363,882 


Connecticut. . . 


7,325,433 


Illinois 


26,720,849 


Maine 


6,722,779 


Iowa 


26,429,743 


Texas 


5,461,423 


Ohio 


25,574,635 


Oregon 


5,170,703 


Minnesota .... 


25,214,222 


N. Hampshire. 


5,130,057 


Michigan 


22,099,178 


Maryland 


4,900,348 


California 


19,083,297 


South Dakota . 


4,501,430 


Massachusetts . 


14,840,927 


Virginia 


3,772,617 


Indiana 


12,768,710 


Kentucky 


3,729,237 


Vermont 


11,501,577 


Colorado 


3,407,723 


New Jersey.. . . 


9,685,352 


Oklahoma 


3,366,515 


Kansas 


9,549,129 


Tennessee 


3,211,978 


Missouri 


8,187,856 


North Dakota. 


2,876,298 


West Virginia. . 


2,532,324 


Alabama 


1.358,504 


Rhode Island. . 


2,017,444 


Mississippi. . . . 


1,001,562 


Georgia 


1,974,011 


Delaware 


966,173 


North Carolina 


1,787,245 


Arizona. . = . . . . 


842,210 


Utah 


1,648,655 


South Carolina 


626,305 


Montana 


1,646,693 


Florida .- . 


578,715 


Louisiana 


1,588,338 


Nevada 


443,588 


Arkansas 


1,505,882 


New Mexico.. . 


434,199 


Idaho 


1,379,390 


Wyoming 


338,925 



Total for United States $473,769,412 



CREAMERIES BY STATES 



11 



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U. S. Dept. 






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Agriculture 






v it 














Year Book— 


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Creaineries in United States, 1914. Each Dot Represents One Creamery. 

Number of Creameries by States, 1914 



State 


Number 
848 


State 


Number 




Minnesota ... 


N. Hampshire. 


27 




Wisconsin 


812 


Maine 


26 




New York .... 


576 


Oklahoma 


25 




Iowa 


562 


]\Iontana 


25 




Pennsylvania. . 


445 


Massachusetts 


19 




Ohio 


307 


Idaho 


18 




Michigan 


273 


New Jersey.. . . 


13 




Illinois 


216 


Virginia 


12 




Vermont 


181 


Wyoming 


10 




California 


152 


Tennes.see. . . . 


9 




Indiana 


111 


Delaware 


8 




South Dakota . 


99 


New Mexico.. 


7 




Oregon 


99 


West Virginia . 


6 




Wa.shington. . . 


96 


Nevada 


6 




Texas 


95 


North Carolina 


5 




North Dakota. 


67 


Kentucky 


5 




Nebraska .... 


52 


Arkansas 


4 




Maryland. . . . 


44 


Louisiana. . . . 


3 




Kansas 


43 


Alabama 


3 




Colorado 


41 


Mississippi. . . . 


2 




Missouri 


39 


Arizona 


2 




Utah 


38 


Rhode Island. . 


1 




Connecticut. . . 


29 


South Carolina 
Georgia 


1 

1 





Total for United States . 



5,463 



12 THE COW MAKES FARMING MORE PROFITARLE 



• /T"'""^"^-— -^ 










J- 


r 


) 


/ 1 n/ 

V « / / T — 1 




< 




<^ 


U. S. Dept. Agriculture 
Year Bock 1915 


\j 


; 



Map Showing Number Cheese Factories in United States in 1814. Each Dot 
Represents One Cheese Factory. 



Number of Cheese Factories by States, 1914 



State 


Number 


State 


Number 


Wisconsin 


1,720 


Utah 


8 


New York .... 


995 


Maine 


5 


Michigan 


196 


Missouri 


4 


Ohio 


111 


Virginia 


3 


Pennsylvania . . 


106 


North Dakota . 


3 


California 


93 


Arizona 


3 


Minnesota. . . . 


74 


N. Hampshire. 


2 


Illinois 


50 


Connecticut. . . 


2 


Oregon 


42 


Delaware 




Vermont 


35 


West Virginia . 




Iowa 


25 
15 


South Dakota . 
Nebraska 




Washington. . . 




Indiana 


13 


Oklahoma 




Colorado 


8 


Montana 

Kansas 





Total, United States 3,520 



m 



HAT'S A HOME WITHOUT A COW? 

As land, labor and feed increase in price, the cow will more 
and more displace the strictly meat producing farm animals. 




WHAT'S A HOME 

WITHOUT A 



COW 



I SHE PRODUCES THE MOST AND 
BEST FOOD AT LEAST COST 

Z SHE BRINGS IN A STEADY INCOME 

3. CONVERTS CHEAP RUFAOE^^^^^ 

4. MAKES THE FARM WORTH MORE 

5. BUILDS BIG RED BARNS 

6. MEANS LIVING ON THE FARM 

DAIRY COMMUNITIES 
ARE PROSPEROUS COMMUNITIES 




She produces hu- 
man food with 

greater economy 

than does the 

steer, sheep, or 

pig. The U. S. 

Census for 1910 

shows an increase 

of about 20 per 

cent in dairy stock, 

while the total 

number of all cat- 
tle has decreased. 
There is al- 
ways an air of per- 
manence and pros- 
perity about a 
well-handled 
dairy farm. A 
man feels inde- 
pendent when he knows his income is steady. The dairy busi- 
ness is a cash business. It calls for intellectual activity. The 
success of the man engaged in it depends upon his using his 
head, developing his judgment. The successful dairyman must 
live on the farm. His business requires his personal attention. 
He cannot live in town and expect the hired man out on the farm 
to take the same interest in the business that he would take 
himself. 

Dairying builds up the farm. It requires fewer acres to 
produce a good living on a dairy farm than on a grain farm, and 
consequently leads to closer neighbors and more thickly-settled 
communities. The cow converts cheap rufage into profit, builds 
big red barns, means living on the farm— dairy communities are 
prosperous communities. 



Don't keep three cows to produce 12,000 pounds 
of milk when two better cows will do it with the same 
amount of feed. 



13 



El 



BOTH 



FOOD 
GOOD 



VALUES 
COW BETTER 



OOD VALUES: BOTH GOOD, COW BETTER 

A Holstein cow owned by the Dairy Department of the 
^ University of Missouri in one year produced more human 
food in her milk 
than is contained 
in the complete 
carcasses of four 
steers weighing 
1,250 pounds 
each, This state- 
ment, impossible 
as it seems, is not 
only true, but does 
not even do full 
justice to the cow. 
The solids in the 
milk, which are 
completely digest- 
ible, are counted 
against the entire 
carcass of the 
steer, only part of 
which is edible. 

Princess Carlotta is the cow that performed this feat. In 
one year she produced 18,405 pounds of milk. Below is given the 
amount of proteids, fat, sugar, and ash contained in this milk, 
and the amount of the same substances found in the carcass of a 
fat steer weighing 1,250 pounds, in an analysis made by Dr. P. F. 
Trowbridge. 

18,405 pounds milk 

552 pounds 

G18 pounds 

920 pounds 

128 pounds 




LBS 
172 !- PROTN — 

,33 3 1' FAT 

' SUGAR- 
MINX — - 



THE COW WILL DO THIS 
YEAR AFTER YEAR BUT 
THE STEER IS GONE 





Proteids 
Fat ... . 
Sugar. . . 
Ash ... . 



1,250-pound steer 

172 pounds 

333 pounds 

none 

43 pounds 



2,218 pounds 



548 pounds 



The total amount of dry matter in the milk was 2,218 pounds, 
all of which is edible and digestible. 

The steer, with a live weight of 1,250 pounds, contained 56 
per cent of water in the carcass, leaving a total of 548 pounds of 
dry matter. In this dry matter of the steer is included hair and 
hide, bones and tendons, organs of digestion and respiration, in 

14 



WHAT A DAIRY COW CAN DO 15 

fact, the entire animal, a considerable portion of which is not 
edible. The analysis of the steer's carcass was made from samples 
taken after grinding up one-half of the complete carcass and is 
not in any sense an estimation of the composition of the carcass. 

Princess Carlotta produced proteids sufficient for more than 
three steers; nearly fat enough for two; ash enough to build the 
skeletons for three, and in addition, produced 920 pounds of milk 
sugar worth as much per pound for food as ordinary sugar. 

It is because of this economical use of food that the dairy 
cow and not the steer is kept on high-priced land. When land is 
cheap and feed abundant the meat producing animals predom- 
inate, but when the land becomes high in value and feed expensive 
the farmer turns to the dairy cow. 



WHAT A DAIRY COW CAN DO 

In seven milking periods Katy Gerben produced 
115,120 pounds of milk and 4,715 pounds of butter. This 
is an average of 16,446 pounds of milk and 674 pounds of 
butter for each milking period. In seven milking periods 
she has produced food nutrients in her milk ec^ual to 39,879 
pounds of beef. 

It would require 47 steers weighing 1,400 pounds to 
produce this amount of beef. At 10c per quart she has 
given $5,317 worth of milk. 

KATY'S WORK TO AUGUST 1, 1915 

Milk from Katy and Her Female Descen- 
dants, 282,255 pounds, or 131,281 quarts at 
10c $13,128.10 

Seven Bull Calves from Katy and Her Fe- 
male Descendants 2,575.00 

Descendants, in Herd, Five Heifers and 

One Bull 3,000.00 

Income for which Katy is responsible $18,703.10 



m 



COW GREATEST 
OF HUMAN 



PRODUCER 
FOOD 



OW, GREATEST PRODUCER OF HUMAN 

FOOD— Prof. T. L. Haecker, for the past 23 years chief 
of the Dairy Division of the Minnesota Experiment Station, 

says: 

"It is inter- 
esting to learn 

that the cow, 

Lady Oak, in one 

day produced in 

the form of milk, 

human food equal 

in value to the 

food contained in 

the body of a calf 

weighing 115 

pounds . In a 

year's record this 

cow produced 993 

pounds of fat, 631 

pounds protein, 

and 1,052 pounds 

carbohydrates. 

This product was 

equal to 266 calves weighing 125 pounds each, or 142 calves weighing 

200 pounds each; 28 yearlings weighing 500 pounds each, or 5 steers 

weighing 1,100 pounds each. Her daily yield of solids in winter 

was equal to 22.3 pounds of gain in a steer. These figures indicate 

the wonderful efficiency of the dairy animal as an economical 

producer of human food." 





Dairy Herd of Wm. H. Peters, Huntley, Illinois 



16 



D 



THE COW BEFORE THE JURY 




THE JURY 

MIUK SCALES 
BABCOCK TEST 
FEED RECORD 
MILK RECORD 



THIS JURY WILL RENDER A FAIR 
DECISION WILL IT BE TO THE 
BUTCHER OR BACK TO THE BARN 



HE COW BEFORE THE JURY 

Know your cow. The man who owns a good cow, and 
knows it, is indeed fortunate. The same holds true of the 
man who owns a 
poor cow and 
knows it, and has 
en ough good 
judgment to send 
her to the butcher 
rather than to sell 
her to his neigh- 
bor for a star 
boarder in the 
herd. The good 
cows of the man 
who knows, have 
records, and are 
generally too val- 
uable to sell. It 
is the man who 
milks cows day 
after day but con- 
siders it too much 

bother to weigh and test the milk, who needs to know something 
about cow values. 

Many farmers have owned cows which they thought were just 
ordinary individuals, and which they were induced to sell at a 
low price, only to learn later that they had missed an opportunity 
to develop great cows. This has been true with a large number 
of record cows in the leading dairy breeds. If the original owner 
had realized the returns on the time required to keep accurate 
records he would surely have profited many times over. Again 
many men have been misled as to the value of their cows that 
give a large flow of milk at freshening time, but decrease rapidly 
as their lactation period advances. An accurate record on every 
animal in the herd will solve the problem and reveal some surpris- 
ing facts to every cow owner, regardless of his ability to select 
animals by their external characteristics. The chart shows the 
cow before the jury. When this jury sits in judgment on your cow, 
there will be no guessing afterward. 




17 



D 



HE VERDICT OF THE JURY 

Here is a striking example of the conditions which prevail 
on many farms in all sections of the country. "The ver- 
of the 
was: that 



THE VERDICT OF THE JURY 

THIS COW 
EQUAL TO 40 POOR ONES 



TS T^ tS TT'^j^ 

T'lTS r"! rS T*! 
$ 31 PROFIT ON 
THESE 40 COWS 
ONE WHOLE YEAR 




S3I.25 PROFIT 
ONE YEAR 



YOU CANT AFFORD TO GUESS 



diet 

jury 

this one average 
cow gave an 
annual profit of 
about $31.25, 
while the profit 
from 40 poor 
cows, in one 
whole year, was 
only $31.00 — 
about the same 
as the profit re- 
ceived on the one 
cow. The one cow 
is the average of 
the )^ best of 554 
cows in 36 Illinois 
dairy herds, while 
the 40 cows are 
the average of the 3^ poorest of the same 554 cows in 36 Illinois 
dairy herds. (111. Cir. 118). The poor cows each gave a profit 
of 34 of a cent every 4 days, or about 77 cents per cow profit for 
the whole year, after deducting $30 a year for feed. Each one 
of the poor cows required on an average, just as much feed and 
care as the average good cow which gave the owner, after deduct- 
ing $38 per year for feed, a net profit of $31 a year; or, in other 
words, the 40 poor cows took 40 times as much feed and care as 
the one average cow. These calculations allow the skim milk, 
calf, and manure, to pay for the labor and interest on the in- 
vestment. 

The lowest 139 cows (one-fourth of all) yielded an average 
of 1333/^ pounds of butter fat during the year, and the highest 
139 cows produced an average of 301 pounds butter fat. 




139 Poor Cows Made $107; 139 Good -Cows, $4,000 

The profit from the w^hole 139 poor cows was only $107, but 
the clear money from the best 139 cows amounts to more than 
$4,000. Herds of these two kinds w^ould have to be kept in the 

18 



KNOW THE POOR COWS 



19 



following comparative numbers to produce exactly the same 
profit for the owner. 

Good Cows Poor Cows 

1 Cow equals 41 Cows 

15 Cows equal 612 Cows 

25 Cows equal 1,021 Cows 

Twenty-five cows of the better kind would return the dairy- 
man a clear profit of $783 per year. They could be kept on an 
80-acre farm; they would require a barn only 32x45 feet and a 
100-ton silo, and the cows themselves at $70 per head would cost 
only $1,750. 

Cows differ widely in their productive ability and the only 
accurate measure of a cow's production is obtained by weighmg 
and testing her milk. The most practical method is found in the 
co-operative cow testing association since it furnishes a cheap, 
accurate method of testing. 




BRIDGET 
The poorest cow in an Indiana cow-testing association that produced 
only 2672 pounds of milk and 118 pounds of butter fat and made only 
$3.15 income over the cost of feed. — Information and photograph fur- 
nished by C. R. George, Dairy Division, Lafayette, Indi?.r-a, 



ET RID OF THE POOR DAIRY COW 

The poor dairy cow cuts down the profit — She takes 
time, labor, feed and care — The cow-testing asso- 
ciation will do 



it. 

1 . The cow- 
testing- associa- 
tion puts your 
dairy opera- 
tions on a busi- 
ness basis. 

2. The profit 
and loss ac- 
count enables 
you to cull out 
the unprofit- 
able cows. 

3. The yearly 
records will in- 
dicate the high 
producers from 
which the 
calves should be 
saved to build up the herd. 

4. The official tester is an expert on dairy subjects. 
His advice is yours for the asking. It will help you. 

5. This information will enable you to introduce the 
most economical methods of feeding and the most up-to- 
date methods of handling your herd. 

6. You can co-operate through your organization in 
the purchase of feed, in developing a better market for 
products, and in holding dairy meetings. 

7. It fosters a better community spirit among the 
dairymen and breeders. 

8. The cow-testing association is the cheapest and 
best way to keep records of your dairy herd. 

According to the Department of Agriculture, there were 163 
co-operative cow-testing associations in this country in 1914. 
Inasmuch as the first of these associations was formed in Michi- 
gan in 1905, this seems like a rapid growth until we consider the 
fact that in Europe there are nearly 3,000 such associations. 
Those who have had experience with these associations are united 

20 



■ 




m 




GET RID OF 
THE POOR DAIRY COW 

SHE CUTS DOWN THE PROFIT 
SHE TAKES TIME LABOR 

FEED AMD CARE 

THE DAIRY TEST ASSOCIATION 
WILL DO IT 

GIVES A RECORD OF EACH COW 

MEANS INTELLIGENT FEEDING 

AND CARE 

LEADS TO GREATER PROFITS 
DEVELOPS COMMUNITY INTEREST 

TEST DONT GUESS 




ll 




In 



GET RID OF THE BOARDERS 21 

in the opinion that every dairy community should have such an 
association. 

The average dairy cow of this country produces something 
Hke 4,000 pounds of milk in a year and approximately 160 pounds 
of butter fat. This is not profitable dairying, according to the 
best authorities. Yet farmers cannot greatly increase dairy 
production unless they apply the scales and Babcock test to their 
individual cows and find out which cows pay for their food and 
which do not. The co-operative cow-testing association enables 
all the dairy farmers of a community to test all their cows. With 
an average of 25 members, the cost of such an association usually 
amounts to from $1 to $1.50 per cow per year. 

Results of Cow-Testing Associations 

What are the results from condvicting a cow-testing asso- 
ciation? To quote from the government report, "Seven herds 
in Michigan have remained continuously in the Michigan asso- 
ciation since it was formed in 1905. In 1906, the average yield 
for each cow was 5,885 pounds of milk and 231.1 pounds of but- 
ter fat. In 1913 the average yield per cow was 6,123.4 pounds 
of milk and 284.7 pounds of fat. The profit from each cow was 
$22.23 in 1906; in 1913 the profit per cow was $51.08, or an in- 
crease of $28.85 per cow." 

Improvement in dairy production necessitates an improve- 
ment in the dairyman as well as improvement in the cow, and 
improvement in the dairy methods. The cow-testing association 
opens the dairyman's eyes and makes his business an exact 
profession. 

The plan of the co-operative cow-testing association came 
from Denmark in 1895. Ten years later the testing association 
with some modifications was introduced into the United States. 

You Can Have A Cow-Testing Association 

The co-operative cow-testing association is founded on the 
principle that a number of dairymen who are situated near each 
other in a given community can organize and employ a man to 
do their testing cheaper and more satisfactorily than they can do 
it themselves. The most convenient association to operate is one 
composed of 26 members. This number permits the tester 
to spend one day of each month at each place without having to 
work Sundays or holidays. In some associations the tester fur- 



22 THE COW MAKES FARMING MORE PROFITABLE 

nishes his own horse and buggy and drives from place to place, 
in others, each farmer takes him to the next testing place. 

Duties of the Tester 

The tester, supplied with an outfit, arrives at the home of the 
dairyman in the afternoon, weighs and takes a proportionate 
sample of the milk of each cow separately, and weighs the feed 
which she consumes. In the morning he repeats these operations. 
The samples from the evening and morning milkings are put 
together to form composite samples which are tested for butter 
fat. To find the production for the month, the tester multiplies 
his results for the day by the number of days in the month. 
The yearly production is the sum of twelve monthly credits. 

In addition to the duties named in his contract, the tester is 
expected to concern himself with the welfare of the dairy interests 
of the community in which he works. He should be qualified and 
willing to assist the farmer in such problems as the balancing of 
rations and the planning of improvements. 

Things Dairymen Should Remember 

1. The cows do not know they are in a testing association 
and will not give more milk because of that fact alone. 

2. If your herd does poorly the first year, do not blame the 
association and drop out. Remember that a knowledge of the 
producing qualities of each cow in your herd is essential if you 
desire to improve. 

3. A dairy cow is a factory for the production of milk, but 
corn fodder and timothy hay are not the proper raw materials to 
use. 

4. Alfalfa or clover hay and ensilage can be converted into 
milk by the dairy cow more easily than any other rufage except 
grass, therefore, we will do well to supply these feeds if possible. 

5. Cow's milk is about 87 per cent water. Therefore, 
s:)are no efforts in making it pleasant and convenient for them 
to obtain a large suj)ply which is pure, fresh and of the right 
temperature. 

6. A dairy cow appreciates kindness and regularity. Loud 
talking, cursing and abuse should not be allowed in the dairy barn. 

7. A warm, well-lighted, well-ventilated barn, kept in 
sanitary condition, will contribute much, not only to the comfort 
of the cows but to the owner as well. (Iowa Bui. No. 13.) 



Gl 



lONEER TEST ASSOCIATION 

The Pioneer Cow- Testing Association has been in opera- 
tion in Iowa since 1909. Next to getting rid of the poor 
cow the greatest 
need in Iowa dai- 
rying today is 
better methods of 
feeding and care 
for the dairy herd. 

The m a n who 
keeps cows that 
produce 349 
pounds of butter- 
fat a year can pay 
$20 per acre rent 
and make as much 
profit as his neigh- 
bor who keeps 
cows that aver- 
age 191 pounds of 
butterfat a year 
and pays $6 per 
acre rent. 

The 349 pounds of butterfat a year is the average of the best 
75 cows in the Pioneer Association. The 191 pounds is the 
average of the poorest 75 cows in the same association. 

Testing Takes the Guess Out of Dairying 

Ten years in a cow-testing association ought to bring ahnost 
any Iowa herd up to an average production of 349 pounds of but- 
terfat a year. The testing association takes the guess out 
of the business, eliminates the poor cow, and improves the 
feeding and management. It is a simple, economical 
and efficient method of increasing the butterfat produc- 
tion of cows. One hundred forty-seven unprofitable cows were 
sold as a result of the first year's work in the Benson and Pioneer 
Associations. 

The Pioneer Test Association is reaping the benefits of 
organized effort, not only through the increased profit from its 
dairy animals, but also through the demand which it is creating 
for surplus stock. Prospective buyers have their eyes on these 
communities, and surplus stock will be snapped up at advanced 
prices. 

23 




24 THE COW MAKES FARMING MORE PROFITARLE 

Don't Be a Tail-Ender 

The test association encourages better methods by promoting 
friendly competition between its members. No man likes to be 
at the tail end of the procession, therefore the careless farmer 
adopts some of the ways of the careful farmer. Better feeding 
methods prevail, cracks in barns are nailed up, manure is hauled 
out, and buildings are kept cleaner and more sanitary. One 
creameryman expressed himself as follows: "I can tell the milk 
that comes from the herds in the test associations by ojiening the 
cans. It is cleaner and sweeter." The spirit of improvement 
spreads from the members of the association to their neighbors 
and the whole community is benefited. 

While it is impossible to get definite figures on the subject 
it is probably true that the entire cost of running the Pioneer Test 
Association was saved through the purchasing of feeds in large 
quantities, and through improved methods of feeding, to say 
nothing of the increased butterfat production of the cows. Two 
to three dollars a ton can usually be saved on protein feeds by 
purchasing in carload lots. Why not add this saving to the 
dairy account.'' 

Grow Your Own Feed 

But it is not necessary to buy protein feeds. Grow them on 
the farm in the form of alfalfa, soy beans, cow peas, clover, and 
the other legumes. Alfalfa can be grown for about $5 a ton, 
while wheat bran costs from $20 to $30 a ton. 

Perhaps the men you hire do not like to milk cows. If not, 
get them together and talk the matter over. Discuss the differ- 
ence in the producing power of cows and the value of different 
feeds for milk production. Line the cows up in a row and study 
them. 

Perhaps your boy looks upon milking as a drudge. Drudgery 
is "labor without thought." Increase the interest of your boys 
in the cow and the drudgery will disappear. Divide the cows 
between your boys and the hired man and offer a prize to the one 
who gets the most butterfat from his cows during the year. It 
will be money well spent. Or, better still, you can afford to take 
your own boys into partnership and offer theni a percentage of the 
net profits. Make them feel that they are part of the business and 
they will milk the cows dryer, feed them better, and pound them 
less. 



COW-TESTING ASSOCIATION WILL MAKE 
MONEY FOR YOU 

(Iowa Bulletin No. 13) 



1. Two thousand, nine hundred and fifty yearly 
records from 177 different herds have been completed in 
the five cow-testing associations which have been organized 
in Iowa since 1909. 

2. The average cow in the cow-testing association 
produced 217 pounds of butter fat per year at a net profit 
of $32.77, after paying for the feed at market prices less the 
cost of hauling. 

3. If the 1,500,000 milch cows of Iowa produced as 
much butter fat per year as the average cow in the cow- 
testing associations, it would mean an increased pro- 
duction for the state of 115,500,000 pounds of butter fat 
per year, worth at 30 cents per pound, $34,650,000. 

4. The most profitable cow returned her owner a net 
profit of $125, while the poorest cow lacked $25.92 of 
paying for her feed. 

5. There were good cows and poor cows in every herd. 
The best cow from each herd returned an average of $55 
net profit per year, while the poorest cow from each herd 
returned but $15.12 net profit per year. 

6. The most profitable herd netted its owner $71.22 
per cow in one year, while the poorest herd was kept at a 
loss of 63 cents per cow. 

7. Two hundred and fifteen, or 7 per cent, of the 
cows produced over 300 pounds of butter fat per year, 
while 321, or 11 per cent, were under 150 pounds. If all 
the yearly records had been as high as the 215 high ones, 
it would have meant an increased income of $91,470.00. 

8. The cows fed silage produced 27 pounds more but- 
ter fat and $2.86 more net profit per year than those not 
fed silage. 

9. The cows freshening in the fall produced 27 pounds 
more butter fat per year than those freshening in the spring 
and returned $7 greater net profit. 

10. The average net income from cows in the cow- 
testing associations, from two to ten years old, was $314.22, 
or nearly $35 per year. 

11. Any member of a cow testing association can 
raise the production of his herd to a yearly average of 

25 



26 THE COW MAKES FARMING MORE PROFITARLE 

300 pounds of butter fat within six or seven years if he will 
eliminate the unprofitable cows, save heifers from high 
producers, use a pure bred sire from high producing an- 
cestors and give more thought and attention to the feed- 
ing and care of the animals. 

12. The cow testing association is the most efficient 
and economical method of detecting the loafers in the 
herd. It puts dairying on a business basis, arouses the 
interest of the owner, his boys, and hired man in the cows, 
stirs up local pride by bringing the people of the community 
together to talk over their business, and helps to make farm 
work enjoyable and interesting. 

BABCOCK TEST BEST DETECTIVE 

Discover the Boarders by Testing and Weighing Milk 

By D. J. VINCENT, 
Silver Lake, Wisconsin 



The important essentials in conducting a profitable dairy 
business are namely : 

Feeding, Breeding, Care and Selection. 

I will briefly state our conclusions in regard to the above 
named essentials after having exi)erienced in raising the daily 
production of the average cow in our herd from 16 to 30 lbs. of 
milk when fresh, up to 40 to 60 lbs. just because we paid attention 
to these points. 

Feeding: For feed we grow all the rufage on the farm, 
silage for succulence and a leguminous hay such as alfalfa or 
clover. Part of the concentrates are grown on the farm and 
enough high protein feeds are purchased to make up a well bal- 
anced ration. 

Breeding: As for breeding we believe the sire is more than 
half the herd and careful attention has been given to the selection 
of pure-bred sires that are good individuals as well as having 
good ancestors. 

Care: We have found that it pays to house the dairy cow in 
a barn that is well lighted and ventilated. Also we have learned 
that the dairy cow will respond to good treatment. 

Selection: The scales and Babcock tester are used as 
detectives and enable us to keep our herd free from star boarders 
as well as help us in saving the heifers from the best producers for 
our future herd. 



B 



OU CAN HAVE A SILO 

A silo should be a part of the permanent improvements 
on every farm. There is no doubt as to its advantages. 



It is essential for 
the economical 
feeding of live- 
stock, and espe- 
cially for the prof- 
itable production 
of milk. The 
results of hun- 
dreds of feeding 
experiments con- 
ducted in the 
past ten years 
with silage as a 
part of the ration 
give proof of its 
great value to the 
farmer. 

A great many 
of our old 
methods 
wasteful. 



YOU CAN HAVE A SILO 

YOU MAY THINK YOU CANT 
BUT YOU CAN 

SAVES THE WHOLE CROP 
PREVENTS WASTE IN FEEDING 
CAN KEEP MORE STOCK 
MAKES CHEAP MILK 
SAVES STORAGE SPACE 
HELPS UTILIZE CHEAP RUFAGE 
INSURES SUCCULENT FEED 

WINTER AND SUMMER 
TIDES OVER THE DROUTH 
CLEARS THE LAND 

FOR PLOWING 

SILAGE THE WINTER PASTURE 




ii 



are 
There will always be more or less of the corn crop 
shocked in the field, but corn left exposed to the weather loses 
from 25 to 30 per cent of its feeding value. Why waste the crop 
after you have grown it, when you can put it in a silo and pre- 
serve it with all its succulence.'^ 

There is very little loss in feeding silage. When you feed 
the fodder to the cattle, there is a great deal of loss. Cattle 
refuse to eat the stalks and they are wasted. 

The acids and the juices in the silage aid digestion and help 
the stock utilize other feeds, such as oat straw and other cheap 
rufage. One of the good things about the silo is that any of the 
forage crops properly siloed make good feed; but corn is the best 
crop for the silo. United States Farmers' Bulletin 556 furnishes 
twelve good reasons why every farmer should have a silo: 



Twelve Silo Reasons 

1. More feed can be stored in a given space in the form of 
silage than in the form of fodder or hay. 

2. There is a smaller loss of food material when a crop is 
made into silage than when cured as fodder or hay. 

27 



28 THE COW MAKES FARMING MORE PROFITARLE 



3. Corn silage is a better feed than corn fodder. 

4. An acre of corn can be placed in the silo at less cost than 
the same area can be husked and shredded. 

5. Crops can be put in the silo during weather that could 
not be utilized in making hay or curing fodder. 

6. More stock can be kept on a given area of land when 
silage is the basis of the ration. 

7. There is less waste in feeding silage than in feeding 
fodder. Good silage properly fed is all consumed, 

8. Silage is very palatable. 

9. Silage, like other succulent feeds, has a beneficial effect 
upon the digestive organs. 

10. Silage is the cheapest and best form in which a succulent 
feed can be provided for winter use. 

11. Silage can be used for supplementing pasture more 
economically than can soiling crops, because it requires less labor 
and silage is more palatable. 

12. Converting the corn crop into silage cleans the land and 
leaves it ready for another crop. 

There is no best silo, generally speaking. The best silo for 
us is the one which can be constructed on the farm at the lowest 
cost and pays us the greatest profit. The best silo for us depends 
entirely upon our location and our conditions. 

The Pit Silo 

A pit silo or a bank silo may be the best. They are adapted 
to many sections. Regions which are passing through the pioneer 
stage of their development, where the cost of material, labor, and 
transportation is high, need not be without a silo. Kansas, 
Nebraska, and Colorado farmers have constructed more than 
1,000 pit silos in the past two years. In Montana, the Dakotas, 
and other northern states where the winters are severe, the pit 
silo is in general use. It not only gives perfect satisfaction, but it 
is the best silo for these cold regions. 

Many people condemn this type of silo, but experience and 
investigation prove that it has many advantages. 

Where the conditions are right, whether it be in the humid 
regions of the Corn Relt or in the semi-arid or dry sections, the 
pit silo if properly constructed will give good satisfaction. 



SILAGE BETTER THAN CORN FODDER 



29 



A number of them are in use in Wisconsin, Iowa, Mississippi, 
and other states. 

One of these silos can be constructed for $20 to $50. 

Pit silos are not suitable for localities where the ground water 
is near the surface. They are nothing more than large cisterns 
dug in the ground 20 or 30 feet deep, cemented ^ of an inch to 
1 inch thick, and equipped with a derrick or other hoisting appa- 
ratus for taking out the silage; sometimes a block and tackle 
and a horse, or a hand windlass, is used. 

A carrier may be constructed so as to distribute the silage 
along the feed racks instead of dumping it in one place. 



1. 

2. 
3. 

round. 
4. 
5. 
6. 



Advantages of the Pit Silo 

Small cost of construction. 

Less expense in filling. 

Is air-tight — keeps the silage in good condition the year 

Maintains even temperature throughout the year. 

Will not freeze up or blow down. 

Can be constructed by the farmer at a slack time of the 



season without the aid of skilled labor. 




The Pleasant Occupation of Hauling Corn Fodder in the Winter Time, 



s 



SILAGE MAKES CHEAP MILK 
IT TAKES LESS GRAIN 

Z LOTS-4 COWS EACH-4 MO-OHIO 
PROFIT PER COW PER MO. 

■i S2.46 



GRAIN RATION 



LAGE MAKES CHEAP MILK— IT TAKES 

LESS GRAIN — Ohio experiment with eight cows 
for a period of four months, shows that one acre 

of corn fed in 

the form of si- 
lage will pro- 
duce from 35 to 
59 per cent 
more milk than 
one acre fed as 
dry fodder. 
This experiment 
was carried on in 
Ohio (Ohio Bulle- 
tin 159). Eight 
cows were divided 
in two lots, four 
cows in each lot. 
The cows were 
fed for a period of 
four months. The 
object of the ex- 
periment was to 
determine whether silage could be substituted for a considerable 
portion of the grain usually fed to dairy cows. The facts pre- 
sented here justify the conclusion that silage can be made to take 
the place of a large portion of the grain ration. 

Here is the average daily ration of the four cows in Lot 1, 
which received a grain ration: Stover 4.7 pounds; mixed hay, 6.4 
pounds; oil meal, 2.5 pounds; corn meal, 3 pounds; wheat bran, 
6 pounds. 

Here is the average daily ration of the four cows in Lot 2, 
which received a silage ration: Silage, 58 pounds; mixed hay, 6.8 
pounds; oil meal, 2 pounds; bran, 2 pounds. 

In Lot 1 where grain composed the greater part of the ration 
the profit per cow was $2.46. In Lot 2 where silage predominated 
in the feed, the profit per cow was $5.86. 

In Lot 1 where grain predominated, it cost $1.06 to produce 
100 pounds of milk, as compared with 69 cents in Lot 2, where 
silage was fed in excess of the grain. 

Out of more than one hundred letters received from county 
agriculturists and prominent dairymen from nearly every state 
in the United States, the Agricultural Extension Department of 

30 




THE SILO MEANS CHEAP MILK 31 



the International Harvester Company found it to be the general 
opinion that one acre of corn fed in the form of silage will produce 
35 to 50 per cent more milk than one acre of corn fed as dry 
fodder. 

ALFALFA AND SILAGE MEAN SUCCESS 

Have Machinery to Do the Work and Reduce Expenses of 
Running the Dairy 

By RAY BILYEA, 
Walworth, Wisconsin 



Dairying is a profitable business if the farmer does the work 
himself. The work is nothing compared to what it used to be, 
as there are all kinds of machinery for a farmer to use. There 
are four farmers here that went together and bought a silo filler 
and an International Mogul Engine to do their own silo filling. 
They also do a little outside work in exchange for help to fill 
their own silos. 

I am taking care of 28 head of cattle on 97 acres and 
doing it alone. I have a milking machine, so that reduces 
the expense of a hired man. Three acres of alfalfa produced 
16 tons of hay this last year and there is no better hay for 
cows giving milk. Alfalfa and silage are the main secrets 
of profitable dairy farming. The grain I feed is oats two- 
fifths, barley two-fifths, shelled corn one-fifth, ground, weigh- 
ing in all 900 lbs. and mixed with 200 lbs. of bran and 100 lbs. 
of oil meal. 

SILO— ALFALFA— GOOD STOCK 
SAVE MANURE 

By JOE GRESSER, 
Wheeler, Indiana 



1st: Have a silo or two and good clover hay, or alfalfa. 

2nd: Have a pure bred sire for the herd and raise all 
heifer calves. 

3rd: Operate a separator and feed the skimmed milk to 
the calves. 

4th: Put all manure back on the land to raise better 
crops. 



s 



ROW YOUR PROTEIN— DONT BUY IT 

This is the result of an experiment in feeding milk cows at 
the Illinois Experiment Station. 



The cows were 
divided into two 
lots. Lot No. 1 
was fed for nine 
weeks on alfalfa, 
and Lot No. 2 on 
bran. They had 
other feeds, too, 
but in similar 
quantities. 



LBS 
MILK 

630 
600 
570 
540 
510 
480 
450 



GROW YOUR PROTEIN 
DONT BUY IT 

ALFALFA EQUAL TO BRAN 
FOR MILK PRODUCTION 



1 ST PERIOD 9 WEEKS 


2 ND PEBJOO 9 WEEKS | 




F 


^ 


<n[ 




























■2^ 


























- 






s 


l^^ 
































\ 








lOT 


? 


,«/ 


'^m 


- 


- 


















<^ 


■s* 


,L 














* 




/• 


••'■*!Ute^« 


y 


V 








1 










— ^ 







1 


— 




_. 




'' 1 



ALFALFA EQUALS BRAN IN PROTEIN 
COSTS ONE QUARTER AS MUCH 
ENRICHES THE LAND 
KEEPS THE MONEY AT HOME 




iH 



The point is 
that the rations 
were similar, ex- 
cept that one lot 
received alfalfa 
and the other 
bran. The chart 
shows that the 
milk yield of 
those fed on al- 
falfa was, most of the time, a little above the milk production of 
those fed on bran. 

At the end of the ninth week, the feeds were changed — those 
that had been fed on bran were changed to alfalfa and those fed 
on alfalfa were put on the bran ration. 

Notice that immediately when Lot No. 2 was fed alfalfa 
the milk yield rose from 460 to 520 pounds, and that this lot kept 
above the other lot for a month. The total milk production for 
the nineteen weeks shows a balance of 375 pounds in favor of 
alfalfa feed. 

This experiment was begun in December with fresh cows, 
which accounts for the decreasing yield. 

Besides being as good as bran as a feed for dairy cows, alfalfa 
costs less than bran. The growing of it enriches the land, and 
keeps the money at home. 



32 



s 



8-10 



EED FOR THE DAIRY COW— GROW ALL OF 

IT YOU CAN — With few exceptions, any dairy farm 
located within the Corn Belt, will produce all the rufage 
and the greater 
part of the con- 
centrates needed 
for the dairy herd. 

Growing the 
necessary feeding 
stuffs may in- 
crease the farm 
labor, but in the 
end will pay the 
farmer a hand- 
some profit for his 
work. Corn and 
sorghums can be 
grown over a 
large portion of 
the United States, 
These crops 
furnish both con- 
centrates and 
roughage. Alfa' fa 
and red clover can be grown on nearly every farm in the northern 
Corn Belt, while cowpeas, soy beans, lespedeza, velvet beans, and 
bur clover are adapted to the cotton belt states. These crops 
furnish the protein feeds. 

Silage, stock beets, turnips, sorghums, etc., are excellent suc- 
culent feeds. 

Every farmer should grow on the farm, as nearly as possible, 
the crops which will furnish a balanced ration for his stock. 
(See page 36 for feeding rations for the dairy cow.) 



FEED FOR THE DAIRY COW 
GROW ALL OF IT YOU CAN 

HAY LBS 

ALFALFA CLOVER 

COW PEAS SOY BEANS 
TIMOTHY RED TOP PRAIRIE HAY 

GRAIN 

CORN KAFIR OATS BARLEY BRAN 4- 
COTN SEED MEAL GLUTEN FEEDS I- 

JUICY FEEDS 

SILAGE SORGHUM ROOTS 

RUFAGE 

CORN FODDER CORN STAUS 
STRAW 




Don't Feed Timothy To Dairy Cows 

To profitably feed dairy cows the feeder must have a know- 
ledge of what the cow requires and feed that which will best meet 
her requirements. 

Much has been written about feeding balanced rations, but 
in spite of this the balanced ration is very much misunderstood. 
Many farmers imagine that it is something new-fangled and 

33 



34 THE COW MAKES FARMING MORE PROFITABLE 

impractical. This is not true. A balanced ration is simply t, 
ration in which the nutrients contained are in the right quantity 
and proportion to secure the largest quantity of the best milk, at 
the least cost. 

In making up rations for dairy cows, those feeds which are 
grown on the farm should be used as extensively as possible. 
Feeds which are grown on the farm are much cheaper than those 
which are purchased. 

Corn silage should always be a part of the dairy cow's ration, 
except when the cow is on rich pasture. Corn silage, however, is 
not a balanced ration. Some grain and hay should be fed with 
it. From 30 to 40 pounds of silage a day, fed in two feeds, will 
be sufficient for a cow unless she is a very large animal. 

One of the greatest mistakes that many dairymen make is 
that of feeding timothy hay to milk cows. Timothy hay has its 
uses, but much better feeds can be found for milk-producing cows. 
Alfalfa, clover, cowpea hay, vetch hay, soy bean hay and velvet 
bean hay are crops, one or more of which are adapted to most 
localities, which furnish the most desirable dry nifage for 
dairy cows. 

Local prices, to some extent, must be taken into considera- 
tion when selecting the concentrated or grain portion of the ration. 
The prices of the feeds vary in different localities. Hence, in 
buying concentrates, two things should be considered, first, 
and above all else, the nutritive value of the feed, second, prices 
on the local market. 



The greatest mistake we make, next to feeding 
"scrub" cows, is the "scrub" feeding of good 
cows. 



FOOD VALUES IN FARM FEEDS 



Feeding Stuff 



Water 



Ash 



Green Fodder 
and Silage 



Alfalfa 

Clover — Red 
Corn Fodder , 
Corn Silage . . 
Rye Fodder . 
Timothy. . . . 



Hay and Dry 
Coarse Fodders 

Alfalfa Hay 

Clover Hay — Red 
Corn Forage — 

Field cured. 
Cowpea Hay . 

Oat Hay 

Soy Bean Hay 
Timothy Hay 

Straws 

Oat Straw. . . . 
Rye Straw . . . 
Wheat Straw. 

Grains 

Barley 

Corn 

Oats 

Rye 

Wheat 



By-Products 

Cottonseed Meal. 
Linseed Meal. . . . 



/o 
71.8 
70.8 
79.3 
74.4 
76.6 
61.6 



8.4 
15.3 

4^2.2 
10.7 
16.0 
11.3 
13.2 

9.2 
7.1 
9.6 

10.9 
10.9 
11.0 
11.6 
10.5 

8.2 
9.2 



/O 

2.] 

1.^ 
1.^ 
2.1 



7.4 
6.2 

2.7 
7.5 
6.1 
7.2 
4.4 



5.1 

3.2 

4.2 



2.4 
1.5 
3.0 
1.9 

1.8 



7.2 
5.7 



Crude 
Pro- 
tein 



/o 

4.8 

4.1 

1.9 

2.2 

2.6 

3.1 



14.3 
12.3 

4.5 
16.6 

7.4 
15.4 

5.9 

4.0 
3.0 
3.4 

12.4 
10.5 
11.8 
10.6 
11.9 

42.3 
32.9 



Carbohydrates 



Crude 
Fiber 



N-Free 
Extract 



or 
/o 

7.4 
8.1 
5.0 
5.8 
11.6 
11.8 



25.0 

24.8 

14.3 
20.1 

27.2 
22.3 
28.0 

37.0 
38.9 
38.1 



2.1 
9.5 
1.7 
1.8 



5.0 

8.9 



Of 

/o 

12.3 
13.5 
12.2 
15.0 

6.8 
20.2 



42.7 
38.1 

34.7 
42.2 
40.6 
28.6 
45.0 

42.4 
46.6 
43.4 

69.8 
69.6 
59.7 
72.5 
71.9 

23.6 
35.4 



Fat 



% 
1.0 
1.1 
0.5 
1.1 
.6 
1.2 



2.2 
3.3 

1.0 
2.9 

2.7 
5.2 
2.5 

2.3 
1.2 
1.3 

1.8 
5.4 
5.0 
1.7 
2.1 

13.1 

7.9 



35 



SILAGE RATIONS FOR DAIRY COWS 

(From Modern Silage Methods) 



Q 



HE combination in which corn silage will be used in feeding 
milch cows will depend a good deal on local conditions; it 
may be said in general that it should be supplemented by 
a fair proportion of nitrogenous feeds, like clover hay, wheat bran, 
ground oats, linseed meal, gluten feed, cottonseed meal, etc. As 
it may be of some help to our readers, a number of balanced 
rations, or such as are near enough balanced to produce good 
results at the pail, are presented below. 

Silage Rations for Milch Cows 

No. 1. Corn silage, 35 lbs.; hay, 8 lbs.; wheat bran, 4 lbs.; 
ground oats, 3 lbs.; oil meal, 2 lbs. 

No. 2. Corn silage, 50 lbs.; corn stalks, 10 lbs.; corn meal, 

2 lbs.; wheat bran, 4 lbs.; malt sprouts, 3 lbs.; oil meal, 1 lb. 

No. 3. Corn silage, 40 lbs.; clover and timothy mixed, 10 
lbs.; wheat shorts, 3 lbs.; gluten feed, 3 lbs.; corn and cob meal 

3 lbs. 

No. 4. Corn silage, 20 lbs.; corn stalks, 10 lbs.; hay, 4 lbs.; 
wheat bran, 4 lbs.; gluten meal, 3 lbs.; ground oats, 3 lbs. 

No. 5. Corn silage, 40 lbs.; clover hay, 10 lbs.; oat feed, 

4 lbs.; corn meal, 3 lbs.; gluten feed, 3 lbs. 

No. 6. Corn silage, 45 lbs.; corn stalks, 5 lbs.; oat straw, 

5 lbs.; dried brewers' grains, 4 lbs.; wheat shorts, 4 lbs. 

No. 7. Corn silage, 35 lbs.; hay, 10 lbs.; corn meal, 3 lbs.; 
wheat bran, 4 lbs.; oats, 3 lbs. 

No. 8. Corn silage, 40 lbs.; corn stover, 8 lbs.; wheat bran, 

4 lbs.; gluten meal, 2 lbs.; oil meal, 2 lbs. 

No. 9. Corn silage, 20 lbs.; clover and timothy hay, 15 
lbs.; corn meal, 3 lbs.; ground oats, 3 lbs.; oil meal, 2 lbs.; cotton- 
seed meal, 1 lb. 

No. 10. Clover silage, 25 lbs.; corn stover, 10 lbs.; hay, 

5 lbs. ; wheat shorts, 2 lbs. ; oat feed, 4 lbs. ; corn meal, 2 lbs. 

No. 11. Clover silage, 30 lbs.; dry fodder corn, 10 lbs.; 
oat straw, 4 lbs.; wheat bran, 4 lbs.; malt sprouts, 2 lbs.; oil 
meal, 2 lbs. 

No. 12. Clover silage, 40 lbs.; hay, 10 lbs.; roots, 20 lbs.; 
corn meal, 4 lbs.; ground oats, 4 lbs. 

36 



FEED SILAGE WITH GRAIN 37 

The preceding rations are only intended as approximate 
guides in feeding dairy cows. Every dairy farmer knows that 
there are hardly two cows that w ill act in exactly the same manner 
and will need exactly the same amount of feed. It is then im- 
portant to adapt the quantities and kinds of feed given to the 
special needs of the different cows; one cow will fatten on corn 
meal, where another will be able to eat and make good use of two 
or three quarts of it. In the same w^ay some cows will eat more 
rufage than others and do as well on it as those that get more 
food in the form of more concentrated and highly digestible feed- 
ing stuffs. The only safe rule to go by is to feed according to 
the different needs of the cows; study each cow and find out how 
much food she can take care of without laying on flesh, and how 
she responds to the feeding of foods of different character, like 
wheat bran and corn meal, for instance. The specimen rations 
given in the preceding can, therefore, only be used to show the 
average amount of common feeds which a good dairy cow can 
take in and give proper returns. 

New Jersey Experiment Station. (1) — 40 lbs. corn silage, 
5 lbs. gluten feed, 5 lbs. dried brewers' grains, 2 lbs. wheat bran. 

(2) — 35 lbs. corn silage, 5 lbs. mixed hay, 5 lbs. wheat bran, 
2 lbs. each of oil meal, gluten meal and hominy meal. 

(3) — 40 lbs. corn silage, 5 lbs. clover hay, 3 lbs. wheat bran, 

2 lbs. malt sprouts, 1 lb. each of cottonseed meal and hominy 
meal. 

(4) — 40 lbs. corn silage, 4 lbs. dried brewers' grain, 4 lbs. 
wheat bran, 2 lbs. oil meal. 

Maryland Experiment Station. (1)— 40 lbs. silage, 5 lbs. 
clover hay, 9 lbs. wheat middlings, and 1 lb. gluten meal. 

(2) — 30 lbs. silage, 8 lbs. corn fodder, 6 lbs. cow pea hay, 

3 lbs. bran, 2 lbs. gluten meal. 

Michigan Experiment Station. (1) — 40 lbs. silage, 8 lbs. 
mixed hay, 8 lbs. bran, 3 lbs. cottonseed meal. 

(2) — 30 lbs. silage, 5 lbs. mixed hay, 4 lbs. corn meal, 4 lbs. 
bran, 2 lbs. cottonseed meal, 2 lbs. oil meal. 

(3) — 30 lbs. silage, 10 lbs. clover hay, 4 lbs. bran, 4 lbs. corn 
meal, 3 lbs. oil meal. 

(4) — 30 lbs. silage, 4 lbs. clover hay, 10 lbs. bran. 

Kansas Experiment Station. (1) — 40 lbs. corn silage, 10 
lbs. prairie hay or millet, 43^ lbs. bran, 3 lbs. cottonseed meal. 



38 THE COW MAKES FARMING MORE PROFITARLE 



(2)— 40 lbs. com silage, 10 lbs. corn fodder, 4 lbs. bran, 2 lbs 
Chicago gluten meal, 2 lbs. cottonseed meal. 

(3) — 40 lbs. corn silage, 5 lbs. sorghum hay, 3 lbs. corn, l}^ 
lbs. bran, 4 lbs. gluten meal, 13^2 lbs. cottonseed meal. 

(4)— 30 lbs. corn silage, 10 lbs. millet, 4 lbs. corn, 1 lb. gluten 
meal, 3 lbs. cottonseed meal. 

(5) — 30 lbs. corn silage, 15 lbs. fodder corn, 2^ lbs. bran, 
3 lbs. gluten meal, l}4 lbs. cottonseed meal. 

(6) — 30 lbs. corn silage, 15 lbs. fodder corn, 23^ lbs. bran, 
3 lbs. gluten meal, 13^^ lbs. cottonseed meal. 

(7) — 30 lbs. corn silage, 10 lbs. oat straw, 2 lbs. oats, 4 lbs. 
bran, 2 lbs. gluten meal, 2 lbs. cottonseed meal, 

(8) — 20 lbs. corn silage, 20 lbs. alfalfa, 3 lbs. corn. 

(9) — 15 lbs. corn silage, 20 lbs. alfalfa, 5 lbs. kaffir corn. 

(10)— 20 lbs. corn silage, 15 lbs. alfalfa, 4 lbs. corn, 3 lbs. bran. 

(11) — 40 lbs. corn silage, 5 lbs. alfalfa, 3 lbs. corn, 3 lbs oats, 
2 lbs. O. P. linseed meal, 1 lb. cottonseed meal. 

Tennessee Experiment Station. (1) — 30 lbs. silage, 10 
lbs. clover or cowpea hay, 5 lbs. wheat bran, 3 lbs. corn, 2 lbs. 
cottonseed meal. 

North Carolina Experiment Station. (1) — 40 lbs. corn 
silage, 10 lbs. cottonseed hulls, 5 lbs. cottonseed meal. 

(2) — 50 lbs. corn silage, 5 lbs. orchard grass hay, 4}^ lbs. 
cottonseed meal. 

(3) — 30 lbs. corn silage, 10 lbs. alfalfa, 6 lbs. wheat bran, 
5 lbs. cottonseed hulls. 

(4) — 40 lbs. corn silage, 15 lbs. cowpea vine hay. 

(5) — 40 lbs. corn silage, 6 lbs. wheat bran, 6 lbs. field peas, 
ground. 

(6) — 40 lbs. corn silage, 4 lbs. cut corn fodder, 3 lbs. ground 
corn, 4 lbs. bran, 1 lb. cottonseed meal (ration fed at Biltmore 
Estate to dairy cows). Silage is fed to steers and cows, and corn, 
peas, teosinte, cowpeas, millet and crimson clover are used as 
silage crops. These crops are put into the silo in alternate 
layers. "Will never stop using the silo and silage." 

South Carolina. (1) — 30 lbs. corn silage, 6 lbs. bran, 3 lbs. 
cottonseed meal, 12 lbs. cottonseed hulls. 

Georgia Experiment Station. (1) — 40 lbs. corn silage, 
15 lbs. cowpea hay, 5 lbs. bran. 







EEP BACTERIA, DIRT AND FILTH OUT OF 

MILK — This chart shows two forms of milk pails, one is 
the open top which catches all the filth, dirt, and germs, 



while the other is 
mostly closed. 
Which do y o u 
think would save 
the milk in the 
cleanest con- 
dition? Which do 
you think would 
keep out the most 
dirt? The milk is 
contaminated b y 
the stable dust 
which settles into 
the open pail. Be- 
sides carefulness 
in milking it is 
important to have 
clean utensils. 



KEEP BACTERIA DIRT 
AND FILTH OUT OF 



MILK 





A BETTER WAY 

OPEN MILK PAIL 

IS A DIRT CATCHER 




Live steam and ^ 
sunlight are need- 
ed to complete 

the job of cleaning milk pails and cans. Washing them until 
they look clean is not enough. 

The best way to wash milk cans and other milk vessels is to 
use warm water first to clean them of all that can be seen. Then 
rinse, then scald in boiling hot water or steam, and finally give 
them a sun bath. 

An outside rack or shelf on the south side of the milk house 
is not difficult to make, and will do the sterilizing act jointly with 
hot water or steam in the most approved modern fashion. It is a 
fashion that never has been improved upon. 

All utensils which come in contact with milk should be made 
of durable smooth, nonabsorl)ent material. Wooden utensils are 
hard to sterilize and therefore are not used in the best-equipped 
dairies. Badly battered or rusty ware is objectionable, as it is 
hard to clean, and contact with iron may injure the flavor of milk 
and milk products. Avoid all utensils having complicated parts, 
crevices, or inaccessible places which are hard to clean properly. 

39 



WE CAN IMPROVE OUR 

DAIRY BUSINESS 

HOW * 

TAKE INTEREST IN THE WORK 
BEGIN WITH WHAT WE HAVE 
PROPERLY FEED AND HOUSE 
WEIGH TEST CULL 
USE GOOD SIRES ONLY 
BE PROMPT REGULAR SANITARY 

THE COW 

MAKES RICH SOIL 

BUILDS GOOD HOMES 

MAKES PROSPEROUS COMMUNITIES 



fTOlE CAN IMPROVE OUR DAIRY BUSINESS 

^^ J Here is some good dairy advice from Charles H. Benton, 

of Valparaiso, Indiana: The first and most important 

thing leading to 
success in the dai- 
ry business is that 
the farmer and all 
his help like the 
business. The 
cows must be con- 
trolled by kind- 
ness and not by 
the ancient 
method of foot, 
club and milk 
stool. 

The next im- 
portant thing is 
the keeping of 
proper records, 
not only of the re- 
ceipts and expen- 
ditures but also 
the annual profit from each individual cow. This may be done 
by weighing the milk, if not daily, at least once a week, and from 
these records the total for each week, month or year can easily 
be obtained. By testing the milk once a month you can easily 
get the value of the milk produced by each cow. 

Many farmers are keeping too many boarder cows and this 
does not pay. The first year we weighed the milk from our herd, 
we set the standard that every cow under favorable conditions and 
proper feed must produce 6,000 pounds during the year. Any 
cow not producing 6,000 pounds of milk was to be sold. At the 
close of the first year, out of 35 cows we found 13 boarders 
and promptly sold them. At the close of the second year we did 
not have a single boarder and the cows produced from 6,000 to 
12,000 pounds of milk each, during the year. 

It pays to keep a pure bred sire at the head of your herd. 
Raise the calves from your best cows. Do not starve these calves, 
but feed them so they will grow into good big heifers. Breed 
them so they will be at least 23^ years old when fresh. By 
observing these conditions, you will be surprised at the increase 
of your milk or cream check. 

40 



STUDY YOUR COWS' APPETITES 41 

Grow all the alfalfa hay needed. Have a summer silo as 
well as one for winter use. Buy only the mill feeds rich in pro- 
tein, such as cotton seed meal and oil meal. Grow the carbo- 
hydrates in corn and barley. Weigh and test the milk from 
each cow. Keep a record of feed. In short, know what each 
cow is doing. Grow your milch cows. Use the best bred bull 
you can possibly afford to buy. Take an active part in all local 
farmers' organizations. 



KNOW YOUR COWS 

Begin With Good Foundation Stock — Breed Up- 
Feed Right — Care for Cows and You Will 
Make Money 

By P. A. CAMPBELL, 
Charles City, Iowa 



Making the dairy business pay will depend first upon the 
selection of the right foundation animals, then in breeding them 
in such a way as to improve upon the foundation stock. The 
feeding, general care, and management is just as important as 
the breeding. 

Many a good cow has been sacrificed because she has been 
poorly and wrongly fed, when if she had been handled by a suc- 
cessful feeder she would have produced a profit. It is essential 
that they shall be kept in a healthy condition at all times. The 
calves should be grown well, and then a steady consistent feeding 
of the right ration cannot help but produce results. It is not 
always so much the amount of the ration as it is perhaps 
the ration fitted to the needs and demands of the cow. 

The average cow carries too little flesh for the most economi- 
cal and proficient work. We like to feed so that she will be in 
good condition all of the time, but during the latter part of the 
lactation period will be steadily on the gain until such time as she 
freshens again. We like to keep the cow's bowels in a laxative 
condition, and to give her plenty of exercise at all times. When 
she is handled in this way the results are usually satisfactory. 



START WITH WHAT YO 
USE GOOD SIRES AND 


U HAVE- 
IMF»ROVE 

PerCeni 
Pure Blood 

Soz 

75 


1st cposs Ihhhii^i 




L, 




■ 87 






^■i 95 
HHI 96 






HHI 96 


BUL.NO.l IOWA JTATEPAIRY A55K 



TART WITH WHAT YOU HAVE AND IM- 

PROVE — We must depend almost entirely upon the grade 

cow for our future supply of milk. A pure-bred sire of one 

of the leading dairy breeds 
may be purchased for $100 to 
$300. Where it is impossible 
for each farmer to have a sire 
for his individual use, they 
may join and organize a breed- 
ing association and in this way 
have the use of a sire of a high 
quality at a very nominal cost. 
Over 75 per cent of the 
cows, on an average, in our 
dairy herds are classified as 
common cows. Their aver- 
age yearly production per cow 
is estimated at 4,000 pounds of milk and 150 pounds of butter 
fat. Farmers should decide upon a breed of cattle and stick to 
that breed. So many herds indicate that many farmers change 
breeds about as often as they change sires and never get enough 
blood of any one particular breed to bring their cows above the 
classification of common cows. 

Three crosses from common cows with a pure-bred sire will 
result in cattle that both in appearance and production will re- 
semble pure-breds, if the pure-bred sire used each time is of the 
same breed. 

The following table will show the improvement from crossing 
six generations: 

First generation 50 per cent pure blood 

Second generation 75 

Third generation 87 

Fourth generation 93 

Fifth generation 8G 

Sixth generation 98 



42 



INFLUENCE OF ENVIRONMENT AND BREEDING 
ON MILK PRODUCTION 



HE Iowa Experiment Station conducted an experiment to 
determine the influence of pure-bred dairy sires on 
the production of milk from a foundation of scrub cows, as 
well as the effect of improved feeding and management. Scrub 
cows from Arkansas were selected for the basis of this work in 
1907. The work is still in progress. The data presented here 
are in the form of a preliminary report. (Iowa Bui. No. 165.) 



Fig. 1. Developed 
Scrub cow. Best rec- 
ord 3534.3 lbs. milk 
and 190.29 lbs. fat. 
Age four years when 
photographed. 



Fig. 2. Holstein X 
Scrub, daughter of 
scrub cow shown in 
Fig. 1 above. Record 
at one and one-half 
years old, 5137.7 lbs. 
milk, 251.85 lbs. fat, 
an increase of 45% 
in milk and 32*^^ in 
fat over dam's rec- 
ord at three and 
one-half years. Age 
two and one-half 
years when photo- 
graphed. 



Fig. 3. Second 
generation Holstein 
grade heifer calf, 
daughter of Holstein 
Scrub cow shown in 
Fig. 2, by pure bred 
Holstein bull. 




44 THE COW MAKES FARMING MORE PROFITARLE 



fr^OTICE the increase in milk and butter fat production of the 
ICI First Cross over the Scrub Cow. There is also an increase of 
nearly 50 per cent in the amount of milk given by the cow 
shown in Fig. 2. (Photos pages 43 to 47 Courtesy Iowa Experiment 
Station.) 




Fig. 3 



Fig. 1. Scrub cow. 
Best record, 4588.4 
lbs. milk, and 201.67 
lbs. fat. Six years old 
when photographed. 



Fig. 2. Holstein X 
cow, first cross, 
daughter of scrub 
cow shown in Fig. 1. 
Four year old record, 
6822.8 lbs. milk and 
283.75 lbs. fat, an in- 
crease of 49% in 
milk, 41 % in fat and 
$22.38 in profit over 
dam's best record. 
Age three years 
when photographed. 



Fig. 3. Second 
generation Holstein 
grade heifer calf, 
daughter of Holstein 
cow shown in Fig. 2, 
age seven months 
when photographed. 
Not until second 
generation do most 
Holstein grades show 
white markings typ- 
ical of pure breds. 



HAVE GOOD SIRES 



45 



Fig. 1. Scrub cow, 
showing condition 
on arrival at the 
Iowa Agricultural 
Experiment Station. 
First year's record at 
station, 4 years of 
age, 2742.1 lbs. of 
milk, 131.04 lbs. of 
fat. 



Fig. 2. Samescrub 
cow shown in Fig. 1, 
three years later. 
Record, 5556.7 lbs. 
of milk, 244.79 lbs. 
of fat. Increase over 
first record, 2814.6 
lbs. milk and 113.75 
lbs. fat. Increase 
due to feed and care. 



Fig. 3. Old scrub 
cow, showing con- 
dition at time of ar- 
rival at Ames, Iowa 
Agricultural College 
Experiment station. 



Fig. 4. Same scrub 
cow shown in Fig. 3, 
one year later. Rec- 
ord for year, 3647.6 
lbs. milk and 180.7 
lbs. fat. 




Fig. 4 



46 THE COW MAKES FARMING MORE PROFIT ARLE 



D 



HE record of Cow No. 2 shows the effect of poor sire on 
milk and butter fat production. Scrub Cow No. 1 has a 
better record than Cow No. 2. 




Fig. 1 




Fig. 2 




Fig. 1. Scrub cow. 
Best record 4916 
lbs. milk and 204.91 
lbs. fat. Mature 
when photographed. 



Fig. 2. Guernsey X 
scrub cow, daughter 
of scrub cow shown 
in Fig. 1 above. Two- 
year old record, 
4286.8 lbs. milk and 
193.59 lbs. fat, de- 
crease of 13% in 
milk and 6% in fat 
from best mature 
record of dam, due 
to heifer's immatur- 
ity and lack of pre- 
potency of sire. Age 
six years when pho- 
tographed. 



Fig. 3. Second 
generation Guernsey 
grade heifer calf, 
daughter of Guern- 
sey X scrub cow 
shown in Fig. 2 
above, and by Rouge 
II's son. Color, 
red fawn, white 
markings. Age 
five months when 
photographed. 



IMPROVE YOUR DAIRY HERD 



47 



D 



HE milk and butter fat record of Cow No. 2 shows the 
vakie of pure-bred sire with an increase of 75 percent in milk 
and 27 per cent in butter fat over the record of the mother. 



Fig. 1. Scrub cow. 
Best record, 4975.0 
lbs. milk and 253.13 
lbs. fat. Age five 
years when photo- 
graphed. 



Fig. 2. Holstein X 
cow , first cross 
daughter of scrub 
cow shown in Fig. 1 
above, by pure bred 
sire. Record, 8689.3 
lbs. milk and 321.31 
lbs. fat, an increase 
of 75% in milk, 27% 
in fat and $6.80 in 
profit over dam's 
best record. Age five 
years when photo- 
graphed. 



Fig. 3. Second 
generation Holstein 
grade calf, daughter 
of first crossHolstein 
cow, shown in Fig. 
2, by pure bred sire. 
Calf seven months 
old when photo- 
graphed. 




THE SELECTION AND MANAGEMENT 
OF THE DAIRY SIRE 

With the Increase of Cow-Testing Associations 
and Keeping of Records, Evidence Piles Up 
Against the Poor Bull 

By F. G. SWOBODA, 
Antigo, Wisconsin 



irxjlERY MUCH of all the improvement made in our live stock 
\^m is due to the use of pure bred sires. Even the native cow 
with a record of good production, owes this quality to some 
more or less removed good ancestry. 

While some of Wisconsin's four hundred thousand 
boarder dairy cows are boarders because of poor feeding, 
most of them are boarders because of poor breeding. 

With the increase of cow- testing associations and keeping of 
private records, evidence piles up against the poor bull. At the 
bar of the thinking farmer he has long since received the death 
sentence. But still he flourishes. If every live stock owner 
who breeds to poor sires realizes that every time he does 
so he robs his own pocket book, the scrub would soon go. 

Life is too short for a man to expect to improve his stock by 
the use of any but pure bred sires. 

Where Economy is Waste 

The use of the common or scrub sire cannot fail to produce the 
scrub cow. The fact is, that many a profitable native cow, 
mated with this type of sire, because of the cheap service fee, 
is producing inferior offspring. 

What is a Good Sire Worth? 

"A good sire is half the herd," is a common sales ring ex- 
pression. "A poor sire is the whole herd," is another. "When 
it is considered that every calf dropped in a herd carries half the 
blood of the sire the importance of having at least this half of good 
quality is very plain. It is claimed on good authority that a 
good sire will increase the production of his daughters 10 per 
cent above the production of their dams. - 

Granting this fact to be true and starting with a good sire on 
cows producing 200 pounds of butter fat a year, the following 
would be the result: 

48 



POINTS OF A GOOD SIRE 49 

Product Butter Fat per Year 

First year, dam 200 pounds 

Fourth year, daughter 220 pounds 

Seventh year, grand daughter 242 pounds 

Tenth year, great grand daughter 266 pounds 

13th year, great great grand daughter 292 pounds 

16th year, great great great grand daughter 321 pounds 
After fifteen years of such breeding, providing all went well 
and the first calf that each heifer produced was a heifer, the pro- 
duction of the great great great grand daughter would exceed 
that of the original daughter by only 121 pounds. This amount 
looks small, but if one were to take the 1,700,000 cows in Wis- 
consin, the increase at the end of 15 years at 30 cents per pound 
would be worth $61,200,000. 

The little country of Denmark, as the result of this practice 
of better breeding and cow testing, raised the production of its 
cows from 112 to 234 pounds of butter fat in twenty years. Indi- 
vidual Wisconsin dairymen have done as well and better. In 
no state has the farmer who wishes to select a pure bred sire a 
better opportunity than in Wisconsin. 

In sizing up the sire as an individual the following points 
should be considered: his capacity, conformation, temperament, 
disposition, size and health. 

Points of a Good Sire 

1. Good depth of body and well sprung ribs. 

2. Back straight to tail head (avoid dropping rump). 

3. Good breadth of chest, with good heart girth (avoid 
droop back of shoulders). 

4. Good length of neck and clean cut intelligent head. 
Wide nose and large nostrils. 

In selecting the dairy sire, be careful not to choose an animal 
showing tendency to beefiness. 

The breeding of the bull must be considered. What of his 
sire? What of his dam.? What of the grand sires and grand 
dams? Have the females in the pedigree records of production 
of milk and butter fat? Are these records high or just ordinary? 
Have the sires produced any daughters with records? Quite 
apart from individuality the records of the ancestry are important 
factors in determining the figure at which an animal is sold, both 
in the sales ring and at private sales. 



50 THE COW MAKES FARMING MORE PROFITABLE 

From $100 to $300 for a Good Sire 

The question of what price to pay was submitted to a num- 
ber of Wisconsin's best breeders in the following form. "At 
present prices of stock, what price ought a farmer with 12 to 20 
cows, grade or native, be willing to pay for a sire to use in his herd, 
a young sire ready for service?" The replies to this question 
varied, but generally covered a range from $100 to $300, $150 to 
$300, being the figures most often given. The main idea brought 
out was to get a good bull with individuality and strong backing 
of yearly records. 

Care and Handling of the Sire 

It is a serious mistake to use a sire before he is a year old. 
Give him a chance to make a good growth. Be careful not to 
breed too heavily the first year. Never allow a sire to run with 
the herd. Keep him in a box stall, if possible, where he can see 
the other cattle. 

How to Feed the Bull 

For rufage, clover, or clover and timothy hay, corn stover, 
a limited amount of silage. Some of our best breeders prefer to 
leave out the silage. For grain ration various mixtures are used. 
A mixture of oats and bran in equal parts is recommended, six to 
twelve pounds per day, depending on extent of service. Another 
ration consists of two parts bran, two parts ground oats, two parts 
corn meal and one part oil meal. The cost of feed for a bull for a 
year varies with the breed and size of the animal. Leading dairy- 
men place the cost at $50 to $75 a year. 
Exercise the Bull 

To be kept in good condition a bull should have exercise. 
Too often bulls are kept tied in a narrow stall month after month 
with no exercise whatever. A few good dairymen use the bull 
in a tread power to pump water and run the separator, others 
have him so well broken he can be driven. Carelessness in this 
matter results each year in many deaths and serious injuries in the 
state. " He has always been so gentle," is the common explanation. 

Every bull should have a ring in his nose and be handled 
and led with a bull stick or staff. All bulls should be dehorned. 
While this does not entirely result in subduing a bull, it does 
help. While he may have a perfect record for gentleness as a 
bull he is liable at any time to a very sudden revulsion of sentiment. 

Profitable dairying means good pure bred bulls, properly 
raised calves, and well fed, well kept cows. 



FACTS AND FIGURES IN THE MANAGEMENT 
OF A DAIRY HERD 

A Cow Producing Under 200 Pounds of Butter Fat a Year 

is an Unprofitable Cow — Set the Mark at 

300 Pounds — Nothing Less 

By J. W. RIDGWAY, 
College Station, Texas 



Q 



HE amount of profit made from dairy cows will depend 
entirely on the productive qualities of the cow herself, and 
the expense and character of the feed that is given her. The 
following table illustrates what might be expected from cows of 
different productive capacities : 

Cow 
1 

Annual butter fat production 100 lbs. 

Market value of cow $25.00 

Annual receipts — value of butter fat 

at 27c per lb 27.00 

Value of calf 3.00 

Value of manure 19.00 

Value of skim milk 8.40 

3/8 final value of cow for beef 3.00 



Cow 


Cow 


2 


3 


200 lbs. 


300 lbs. 


$40.00 


$100.00 


54.00 


81.00 


3.00 


20.00 


22.45 


25.30 


16.80 


25.20 


3.00 


3.00 


$99.25 


$154.50 


$45.00 


$55.00 


20.00 


20.00 



$61.00 
Annual expenditures — 

Feed $35.00 

Labor, feeding and milking 20.00 

Interest on barn, milkhouse, and 
equipment value, $100 at 5 per 
cent 5-00 5.00 5.00 

Insurance and depreciation on build- 
ings and equipment at 5 per cent 5.00 

Medical attention 1.00 

Interest on value of cow, 5 per cent . . 1.25 

Depreciation of cow, 12>^ per cent ... 3.12 

Taxes on buildings and cows, 12^ 

per cent 60 

Risk at 4 per cent 1-00 

Service fee 2.00 



51 



5.00 


5.00 


1.00 


1.00 


2.00 


5.00 


4.62 


12.12 


.70 


1.00 


1.60 


4.00 


2.00 


2.00 



52 THE COW MAKES FARMING MORE PROFITARLE 



Total expenditures $73.97 $86.92 $110.12 

Total receipts 61.00 99.25 154.50 



$12.97 $12.33 $44.38 

loss profit profit 

Proving the Facts With Figures 

Value of cow : Cow No. 1 is worth no more than beef prices 
and owners of such cows will find it more profitable to dispose of 
them as such rather than attempt to milk them. Cow No. 2 
producing 200 pounds of butter fat in a year barely "breaks 
even," making something like $1 per month, yet we find a great 
number of such cows in every state today. 

Is it profitable to keep them in our herds? She is valued at 
$10, as that is the price they are actually selling for on the market 
today. In cow No. 3, we find a profitable animal and a valuation 
of $100 is more conservative, yet we find plenty of men who 
would rather pay $80 for two such cows as No, 2 than $100 for 
No. 3; yet it will take almost four cows like No. 2 to make as 
much profit as cow No. 3. 

Value of Butter Fat: Reports from our Texas creameries 
last year would indicate that an average of 27 cents per pound 
for butter fat was paid during 1913. Of course, some dairymen are 
getting much more than this for their products, but the point is, 
this is a fair average and every dairyman in Texas can get at least 
this much. 

Value of Calf: The calves from Nos. 1 and 2 will in all 
probability be as inferior as their dams, consequently they are 
worth no more than veal prices, especially in the case of the calf 
from No. 1. With No. 2 assuming that the calf is raised to 
maturity an expenditure of $80 is necessary, and it is hardly fair 
to expect the calf from such a cow as No. 2 to be worth $20 more 
than its dam. On the other hand, the calf of No. 3, especially if 
sired by a good bull, would in all probability be as good a pro- 
ducer as its dam, and would therefore be worth $100 at time of 
maturity. Granting that it cost $60 to raise this calf to this age, 
it is actually worth $40 when dropped, and assuming that a cow 
will produce equally as many bulls as heifers, we have a valuation 
each year of $20, with the value of the bull calf for veal thrown 
in as "good measure." 

Value of Manure: In estimating the manurial value 



RAISE THE HEIFER CALVES 53 



of the feed for each cow, it is assumed that three acres of 
land will provide sufficient feed for maintaining the cow. Of 
the three acres of land, one and one-half acres is allotted to 
pasturage and one and one-half to the growing of silage and hay, 
On the one and one-half acres for silage and forage crops it is 
assumed that one acre will produce one ton of cowpea hay and 
the remaining half acre will produce three tons of corn silage, 
This amount of feed will contain fertilizing ingredients to the 
amount of $15. Assuming that one-half as much fertilizing 
value will be found in the pasture grasses consumed as is 
found in the forage and silage crops, we have a total valuation of 
$22.50 from feeds necessary for maintenance. At least three- 
quarters of this should be recovered in the manure, which makes 
a manurial valuation of $16.75. To this must be added the 
manurial value of the concentrates. It has been estimated that 
800 pounds of concentrates are required to produce each 2500 
pounds of four per cent milk (100 per cent butter fat). This 800 
pounds of concentrates has a fertilizing value of two-thirds of a 
cent per pound, or $5.25. This, however, is not all recovered in 
the manure, as the milk itself has a manurial value of $2.50 
which has previously been accredited to the skim milk. There- 
fore, for each 100 pounds of butter fat produced, $2.85 must be 
added to the $16.75, which gives the total manurial value. 

Value of Skim Milk: While a valuation of 35 cents per 
100 pounds for skim milk may seem high, experiments would 
indicate that 100 pounds of skim milk, when fed in connection 
with corn, wall produce about six pounds of pork and also that 
the fertilizing value itself is approximately 10 cents per ICO 
pounds. When skim milk is fed to female calves of good dairy 
breeding, and these calves marketed at maturity, the returns on 
skim milk has often reached as high a valuation as 60 cents to 70 
cents per 100 pounds, so that an estimate of 35 cents per 100 
pounds is fairly conservative. 

Value of Cow for Beef : The final value of the cow for beef 
is placed at $24. Assuming eight years as her period of usefulness, 
one-eighth of the $24, or $3, should be credited her annual receipts. 
Cost of Feed : As stated above, three acres of land (valued 
at $40 per acre) are allotted to each cow, and these three acres 
are expected to produce sufficient rufage to meet the usual 
maintenance requirements. Of this three acres, one and one- 
half is devoted to growing forage crops, which will cost approxi- 



54 THE COW MAKES FARMING MORE PROFITABLE 

mately $10 per acre to grow and harvest, or a total of $15. Add 
to this $6.60 for interest and taxes and $3.40 for fencing, and we 
have a total cost for maintenance of $25. Now 800 pounds of 
concentrates are required to produce each 100 pounds of butter 
fat, which has a market value of $10 ($25 per ton), therefore for 
each 100 pounds butter fat produced, an additional $10 must be 
added to the regular maintenance cost. 

All other items of the above table are self-explanatory and 
emphasis should be brought to bear on the fact that every item 
of income and expenditure has been considered and the fact is 
outstanding that a cow producing under 200 pounds of butter 
fat in a year is an unprofitable cow. In this connection, I would 
especially call attention to the item of manure, a by-product, 
the value of which is often overlooked. The proper care of the 
manure on a dairy farm often means the difference between 
success and failure, and rigid attention should be given to its 
proper preservation. 



HAVE LABOR SAVING MACHINERY 

By ED PETERSON 



First, get good cows, then feed good, clean wholesome feed. 
Be sure to feed them enough, get a balanced ration from some 
one who knows, if you do not understand rations. Keep your 
cattle clean, well bedded and have a well lighted barn. Cows 
must be contented to do their best. Do your feeding and milk- 
ing as regular as possible. 

Keep a good pure bred sire and raise all heifer calves. It 
is a great help to have barns arranged conveniently, as this saves 
many hours work doing chores. I also believe in labor saving 
machinery, such as the milking machine; tractor for 
filling silos as well as doing field work, sawing wood, etc. 
For milking we use a two-horse-power gasoline engine 
which pumps water at the same time. We raise all our 
own alfalfa, silage, oats, corn ; do our oWn grinding shred- 
ding and silo filling. It is very necessary for a dairyman 
to love his cattle. The more he thinks of them the more 
they will do for him. 



GOOD VENTILATION ESSENTIAL 




Every farmer realizes that moldy, decayed feed is injurious 
to cows. But how many realize the serious effects of forcing the 
cows to breathe impure air? If the air breathed is impure, the 

results will be just as injurious as feed- 
ing moldy, decayed feed. 

The effect on the cows will be 
weakened constitutions, disease, and 
a reduced flow of milk. To their 
owner it will mean smaller profits. 

The object, then, of ventilation 
is to bring fresh air into the barn and 
remove from the barn the air that has 
been breathed. The system of venti- 
lation used should be one that accom- 
plishes these results without making 
the barn cold 



or caus- 
ing cold 
draughts. 
There is 
probably 
plentyof 
fresh air in 



-5\ 




L 




Fig. 1 

This illustration shows the out- 
side opening of air intake flue 
(A) as used in a barn with board 
walls 



a barn that has broken or open windows, 
or wide, open cracks, but such a barn 
will be so cold that most of the feed a 
cow receives will be consumed in 
furnishing body heat. Warmth is 
necessary, but it must be warm with 
pure air. 

The King system is one of the good 
systems of ventilation. In this system 
two sets of flues are used. One set 
admits the fresh air and the other set 
provides an outlet for the foul air. 
This system can be installed when the 
barn is built or it may be installed in 
barns which were not so equipped when 
built. 

The illustrations show two styles of 
intake flues — one for use in barns where the walls are of wood, 

55 




Fig. 2 

Cross section of a board wall 

showing outside opening (A), 

and inside opening (B) of air 

intake flues 



56 THE COW MAKES FARMING MORE PROFITABLE 



I 






and the other for use in stone or concrete walled barns. (See 

Figs. 1, %, 3, 4.) 

The flues should be located at least 
every ten feet along both sides of the 
barn. The outside openings are lo- 
cated near the ground and the delivery 
openings inside the barn, near the 
ceiling. In this way the fresh air 
that is brought into the barn mingles 
with the warm air near the ceiling 
and a large part of the chill is taken 
out of it before it sinks to a level with 
the cows. 

The ojienings of these flues through 
which the 
a i r i s ad- 
m i 1 1 e d to 
the barn 
should be 
provided 
with shut- 
ters, so that 
the amount 
of air admit- 
ted can be 



Fig. 3 

Concrete wall showing air intake 

flue outside opening (A) 

regulated. This regulation is very 
necessary in e x t r e m e 1 y cold weather, 
or when a cold wind is blowing direct- 
ly against the outside opening of the 
flues. 

In barns with wooden walls, these y\ 
flues can be made by simply utilizing 
the spaces between the studding. The 
spaces that are to be used as intake flues, 
however, should be lined with heavy tar 
felt paper. In stone or concrete walled 
barns, the flues are made either of vitri- 
fied or ordinary clay tile. The vitrified 
tile are much more durable than the 
ordinary tile, which do not very well withstand the constant 
action of the air. 





Fig. 4 
Cro^ss section of concrete wall 
showing outside (A) and inside 
(B) openings of air intake flue 



HAVE CLEAN BARNS 



57 




A well lighted, well ventilated, sanitary dairy barn. 

(Courtesy Portland Cement Ass'n) 




Inside view of C. S. Sharp's Dairy Barn, at Auburn, N. Y., showing how an abun- 
dance of sunlight is admitted. The special construction of the window frames 
here provides for the intake of fresh air. The principle is the same as the King 
system described on the foregoing pages. 



58 THE COW MAKES FARMING MORE PROFITABLE 

The accompanying illustration of a cross section of a barn 
shows how the foul air flues are installed, (see Fig. 5). These are 
usually two in number. One is located on each side of the barn 

midway between the 
ends of the building. 
The flues extend 
from the floor, or 
near to floor, to the 
highest point of the 
building. Bringing the 
flues close to the floor 
accomplishes two pur- 
poses. First, it re- 
moves the foul air 
from the barn. Second 
as the cold air is near 
the floor and the 
warm near the ceiling, 
having the flues near 
the floor removes the 
cold air instead of the 
warm. In this way 
the impure air is dis- 
posed of without ma- 
terially reducing the 
temperature of t h e 
barn. 
These flues should be made with as few turns or bends as 
possible. Galvanized iron or wood may be used in making them; 
but, if wood is used, the flues should be lined with tar-felt paper. 




Fig. 5 

Cross section of a barn, showing how foul air flues 

are installed 



SUNLIGHT THE GREAT DESTROYER 
OF DISEASE GERMS 

Sunlight is furnished free by nature to preserve the health of 
all animal life. It is the germ destroyer. It is necessary to admit 
the sunlight freely to all parts of the stable. For this reason the 
ridgepole of the barn ought to run north and south to admit the 
sunlight on the east side of the barn in the forenoon and on the 
west side in the afternoon. 



USE THE BABCOCK TEST 



59 



Big round or square barns with the cows huddled together 
in masses are bad, so are basement barns in which the sunhght is 
excluded by the earth on one side or possibly on two. 

The barn ought to be long and narrow, not more than two 
rows of cows being accommodated. These cows may face either 
toward the center alley or they may face outward. 

Of the two methods of arranging the cows, it is diflficult to 
decide which ought to be preferred. Where the cows face in there 
are no obstructions to the entry of the sunlight which may be 
allowed to flood the whole floor where the cow stands. If the 
cows' fasteners and mangers are thrust up toward the windows, 
they stop the sunlight in great part, and the floors on which the 
cows stand are kept in perpetual shade. 





M 


MM s a ^ s ii i 1 1 1 "Tl^L— — IBM 


B 



A Modern Dairy Barn, with Twin Silos 

The floor should be of cement, not troweled smooth, but left 
somewhat rough so that it may not be slippery when wet. Such 
a floor is somewhat more expensive at first cost than wooden floors, 
but its permanent character and the fact that it may be easily 
cleaned and kept free from odors is enough in itself to decide 
every dairyman in its favor. 

THE BABCOCK TEST 

The Babcock test has been one of the chief factors in demon- 
strating the fact that too large a percentage of dairy cows are 
kept at an actual loss to their owners. With milk scales and 
the Babcock test, a farmer can learn just what each cow in his 



60 THE COW MAKES FARMING MORE PROFITARLE 



herd is producing. In this way he can easily locate and cull out 
those cows which do not return a good profit or those which are 
not paying for their feed. Weighing the milk is not sufficient, as 
the milk from different cows varies greatly in percentage of butter 
fat, and it is butter fat that determines the market value of milk. 
Hence, the Babcock test is of immeasurable value to the man 
who keeps milch cows. It gives him a simple, reliable means of 
ascertaining which cows in his herd are producing enough butter 
fat to make it worth while to keep them. Farmers who do 
not use this means of finding out what their cows are doing usually 
make the excuse that it is too much trouble. As a matter of fact, 
the work of keeping these records is not nearly so great as it may 




A Babcock Milk Testing Outfit 



seem. Even if it were a great deal more trouble than it is, it 
would be better to put in time finding the unprofitable cows and 
getting rid of them than to go on feeding and milking cows 
that do not produce enough to pay for their feed and care. 

HOW TO KEEP A RECORD OF EACH COW'S 
PRODUCTION 

In keeping a record of the milk and butter-fat production of 
a herd there is needed: a spring balance scale, pint glass jars, test 
bottles, pipette, acid measure, a bottle of sulphuric acid, preserv- 
ative tablets, a centrifugal machine, and a sheet for recording 
the weight and test of each cow's milk. The record sheet, ruled 



WEIGH AND TEST THE MILK 



61 



as shown on page 62, should be placed with the scales in a con- 
venient position in the barn and the milk of each cow 
weighed at each milking, and the weight recorded 
on the sheet. 

The testing of the milk for butter fat can be done 
daily, weekly, or monthly. The practice of making the 
test once a month meets most requirements. The 
monthly test does not involve so much work as more 
frequent tests, and is a very good indication of the per 
cent of butter fat the cow is producing. 

In making this test, samples should be taken from 
each milking for a period of three days and placed in 
pint glass jars. To prevent the samples from souring, a 
small corrosive sublimated tablet should be put into the 
jar. A small dipper (about the size of a shotgun shell) 
with a long handle proves most satisfactory for taking 
the sample. Before taking the sample, the milk in the 
pail should be well stirred with the dipper. 

The testing should be done as soon as possible after 
the samples from six milkings have been taken. The 
operations of this test are as follows: First. The 
samples should be stirred by pouring into and out of an 
extra jar several times. In making the Babcock test, 17.6 C. C. 

of milk is used and is 
measured by means of a 
pipette, which is marked 
to show when this amount 
is in it. When using the 
))ipette, place the small 
point in the milk and with 
the other end in the mouth 
suck the air out of the 
pipette until the milk rises 
above the 17.6 C. C. mark. 
Then quickly place the tip 
of the forefinger over the 
end of the pipette which 
has been in the mouth. 
This will prevent the milk 
from running out of the 
pipette. By slightly chang- 



Pipette 




Showing proper way to hold Pipette and Test 
Bottle when filling Test Bottle 



62 THE COW MAKES FARMING MORE PROFITARLE 



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TESTING POINTS OUT THE POOR COWS 



63 




Acid Measure 



ing the pressure of the finger on the end of the pipette, the milk 

can be allowed to run down slowly until the 17.6 C. C. mark is 

reached. Then press the finger firmly on the 

end of the pipette to prevent any more of the milk 

from running out. 

Second. When exactly 17.6 C. C. of milk 
are contained in the pipette, place the small end of 
the pipette in the top of the test bottle and gradu- 
ally reduce the pressure of the finger on the other 
end. The pipette should not be put straight down 
into the test bottle; instead, the bottle and pipette 
should be at a slight angle so that the milk will 
flow down one side of the neck of the bottle and 
at the same time leave a space on the other side 
for the escape of the air which the milk displaces. 
Don't allow the milk to run out of the pipette too 
fast or it will choke the neck of the bottle and overflow. This 
would require washing the bottle and measuring a new sample 
of milk with the pipette. 

Third. Take the small acid 
measure and fill to the point marked 
17.5 C. C. wnth sulphuric acid. The 
sulphuric acid used in making the 
Babcock test should have a specific 
gravity of 1.82. This acid can be 
secured at any drug store or from 
dealers in dairy supplies. In pouring 
the acid into the test bottle, into 
which has been placed 17.6 C. C. of 
milk, hold the acid measure and test 
bottles at an angle, just as was done when the milk was being 
put in. This is important, because there must be room in the 
neck of the bottle for the air to escape. If there is not the acid 

will bubble over and spoil the test. When 
handling sulphuric acid wear old overalls 
or an apron, as the acid burns clothing. 
Have a supply of water convenient to 
wash off any acid that may spill on the 
hands or clothing. 

Fourth. As soon as the acid has been 
poured into the test bottle with the milk 
it will be noted that the milk and acid lay 




Whiil the test bottle in a circle 
to mix the acid and milk 




A small four-bottle Bab- 
cock tester 



64 THE COW MAKES FARMING MORE PROFITABLE 



b — 
c- 



— ) 



in two distinct layers — the acid in the bottom of the bottle and 
the milk on the top of it. The immediate mixing of these two 
layers is important. Do this by taking the 
bottle by the neck and swinging it in a circle 
until acid and milk are completely mixed. This 
mixture has a uniform brown color and becomes 
very hot. On the rough spot on the side of the 
test bottle write with an ordinary lead pencil 
the cow's number whose milk is being tested, or 
write some number that will serve as a means of 
identifying the bottle. 

Fifth. After the milk and acid are thor- 
oughly mixed, place the test bottle, together 
with other test bottles which have been filled 
in a similar manner with the milk of other cows, 
into the centrifugal or whirling machine. After 
making sure that the bottles are so placed in 
the machine that they balance, turn the crank 
four or five minutes at the speed indicated in 
the directions supplied with the machine. 
Sixth. After whirling the bottles in the machine four or 
five minutes, stop turning and allow them to gradually come to a 
stop. Then take the pipette and add to each bottle, without 
taking it out of the machine, a small amount of hot soft water. 
The water put into the bottles should come to the bottom of the 
neck or a little above it. Then start the machine again, and 
whirl the bottles for at least two minutes. Next add enough 
more hot water to bring the fat which has gathered at the bottom 
of the neck to a point between the top and bottom figures of the 
scale on the bottle. Whirl for one minute more. 
Seventh. Remove the 



The reading of the 
test should be made 
from A to B, that is 
between the extreme 
top and bottom of 
the fat column 



bottle from the centrifugal ma- 
chine and proceed to read the 
per cent of fat in the neck of 
each bottle. It is important 
that the reading be made while 
the fat is hot, therefore set the 

bottles in a dish of water at First position ef the Second position of the 

dividers when used dividers when used 
the temperature of 130 or 140 for reading the test for reading the test 

degrees. The scale on the Bab- 
cock test bottle is graduated from to 10 per cent. The scale 




TEST— DON'T GUESS 65 



on the neck between and 10 is divided into 10 spaces, each repre- 
senting 1 per cent of fat in 100 pounds of milk. Each of these 
spaces is subdivided into 5 equal parts, each representing .2 of 1 
per cent. If the fat found in the neck after the whirling has been 
completed extends from to 4 it means that the milk tested con- 
tains 4 pounds of butter fat for every 100 pounds of milk, or, in 
other words, the milk tests 4 per cent butter fat. It is not very 
often that the bottom of the fat column will be formed exactly 
at the point marked 0, and in most cases it will be somewhat above 
this point. Hence, the work of reading can be greatly facilitated 
if a pair of dividers be used. In using the dividers adjust the 
points to the top and bottom of the fat column and then, without 
changing the distance between the points, place one point on and 
read on the scale the percentage of fat which is indicated by the 
position of the other point. 

TESTING SKIM MILK 

When testing skim milk, a double-neck skim milk test bottle 
should be used, as it gives a better reading. About 20 C. C. of 
acid should be used, as in skim milk there is a larger amount of 
solids not fat than in whole milk. These must be destroyed before 
the fat can be freed. Otherwise the operations are the same as 
for testing whole milk. 

TESTING CREAM 

The operation of testing cream with the Babcock test is the 
same as for testing milk, with two exceptions: First, a special 
cream test bottle should be used. This cream test bottle has a 
larger neck than the milk test bottle. This is because the amount 
of fat in cream is much greater than in milk. Second, the 18 
grams of cream used in making the test cannot be measured with 
the pipette, but instead must be weighed. This is due to the 
fact that the weight of cream varies according to its richness. 
Furthermore, cream is thick and a considerable part would stick 
to the inside of the pipette. There is also another objection to 
measuring the cream with a pipette, and that is that cream, es- 
pecially fresh separator cream, often contains bubbles. Therefore, 
to get an accurate test the cream must be weighed. There are 
scales made especially for this purpose, and these can be secured 
from dealers in dairy supplies. The remainder of the operation 
for testing cream is the same as for testing milk. The testing of 



66 THE COW MAKES FARMING MORE PROFITABLE 

cream is much more difficult, however, than the testing of milk and 
considerably more experience is necessary to make a good cream 
test. 



Wr? 




rlC 



if ', 




Milk Test Cream Test Skim Milk Test 

Bottle Bottle Bottle 

THE COMPOSITION OF WHOLE MILK 

The composition of milk varies greatly, depending upon the 
breed and individuality of the cow, the season of the year, lacta- 
tion period, milking, and environment. The average composition, 
however, which has been determined by 200,000 analyses reported 
by a well-known dairy authority is as follows: 

Water 87 . 17 

Fat 3.69 

Milk Sugar 4 . 88 

Casein 3.02 

Protein, Albumen 53 

Ash 71 



COMPOSITION OF SKIM MILK 

When cream is taken from the milk by a separator or by 
hand, practically all of the fat is taken out. The skim milk 
which remains is frequently referred to as "serum," and it contains 
everything but the fat, as follows: 



MAKE HIGH GRADE BUTTER 



67 






Water 90.68 

Fat 02 

Milk Sugar 5.00 

Casein and Albumen 3.50 

Ash 80 

BUTTER ON THE FARM 

It is possible for the farmer to make the highest possible 
grade of butter on the farm, owing to the fact that he has the 
entire control of 
the milk from the 
time it is drawn 
until it is turned 
out a finished 
product ready for 
the market. Es- 
pecially is this 
true where the 
farmer has a small 
separator. 

With proper 
ripening before 
churning, and 
careful observa- 
tion of necessary 
conditions for the 
production of the 
best butter, the 
farmer should be 
able to economize 
in the making and 
insure a distinct 
saving by feeding 
the by-products to 
the pigs and 
calves. 

If the farmer can furnish an even grade and a regular supply 
of butter the year round, he can with a little effort readily find an 
excellent market. People living in towns and cities generally 
prefer to buy butter direct from the farmer, if possible, and are 
willing to give the farmer his price. 




Cream Separator Saves Time and Money 



08 THE COW MAKES FARMING MORE PROFITABLE 

Besides the income derived from butter sales, the by-products 
fed to pigs and calves are steadily increasing the value of young 
beef and pork. The buttermilk, if fed directly after churning, is 
always productive of good results, as the chances of fermentation 
or contamination are fewer than in the creamery and consequently 
it gives better results as a feeding ration. 

STANDARD FOR JUDGING BUTTER 

In judging butter, the different characteristics are given dif- 
ferent values according to their relative importance. Below is 
given a standard used commercially and based upon 100 as 
perfect : 

Perfect 

Flavor 45 

Body 25 

Color 15 

Salt 10 

Style 5 



100 



Flavor. As shown in the score above, flavor is the most im- 
portant characteristic. Good butter should possess a clean, mild, 
rich, creamy flavor, and should have a delicate, mild, pleasant 
aroma. Flat flavor is noticeable in butter made from unripened 
cream. Rancid flavor, describes butter which has a strong 
flavor. It develops in butter which has been standing a long 
time. Cheesy flavor is common to butter which has little or no 
salt. Weedy flavors are due to the condition of the milk before 
churned and are caused by the cows pasturing where weeds are 
growing, such as wild onions, garlic, etc. Acid flavor is due to 
improper ripening of the cream. 

Body. Next in importance to flavor is body. Butter that 
is greasy, tallowy, spongy, or sticky is undesirable. The body 
must be firm and uniform. 

Color. The color should be bright and even, not streaky or 
mottled. A light straw color is the color most desired. 

Salt. The amount of salt depends upon what the market 
wants. The principal thing is to have the salt thoroughly dis- 
solved and evenly distributed. Medium salting is most desired. 

Style. By style is meant the appearance of the butter and 
package. It should be clean and neat. 



From 
resh Cream 


From 
Ripened Cream 


83.75 


82.97 


13.03 


13.78 


.64 


.84 


.35 


.39 


.14 


.16 


2.09 


1.86 



KEEP DIRT OUT OF MILK 69 

COMPOSITION OF BUTTER 

Butter is composed of fat, water, proteids, milk sugar, ash, 
and salt in the following average proportions, according to a well- 
known dairy authority: 



Fat 

Water 

Proteids (Curd) 

Milk Sugar 

Ash 

Salt 

The quality of butter is more affected by the equality of cream 
or milk from which it is made and the methods employed in manu- 
facture than by the composition. 

The English, German and United States governments en- 
deavor to protect the consumer of butter by recommending 16 
per cent of water as a maximum limit. Butter is frequently 
found which contains more than 16 per cent of water, but this is 
in violation of the law. The amount of fat in the butter varies 
with the water — the more water, the less fat there will be. Butter 
which contains more than 18 per cent of water will appear dead 
and dull. It will also be leaky. 

POINTS ON CLEANLINESS 

Clean cows, clean udders, clean hands, clean pails, sterilized 
utensils and separators, clean and thoroughly ventilated dairies — 
these are some of the conditions under which milk, cream and 
butter can be best preserved and utilized for home use and for 
the market. 

Do not stir up unnecessary dust before milking. Each 
minute particle of dust settling on the milk means that much 
taint and consequent germination of bacteria. All strainers 
should be kept scrupulously clean. Sanitary wire gauze strainers 
are greatly to be preferred to the common cloth strainers so 
much in vogue. All foreign odors should be abolished from the 
premises, as milk, cream and butter have a natural tendency 
to absorb bad smells. 

The stable should be provided with brushes readily attached 
to the milking stools or accompanying them. The milker should 



70 THE COW MAKES FARMING MORE PROFITARLE 



be encouraged to use these brushes before milking, and if such 
milkers are naturally cleanly, they should also be encouraged to 
dampen the udders before beginning to milk. If the milkers are 
not naturally orderly, systematic and cleanly, discharge them and 
either get clean milkers or quit the business. It is impossible to 
make a filthy man clean by any set of rules or by any amount of 
possible supervision. 

The milk is received in pails washed in this way: They are 
first rinsed in tepid water, then washed in water too hot for the 
hands and containing some cleansing powder or sal soda, the wash- 
ing being done with brushes rather than cloths. They are then 
rinsed with boiling water and steamed, if possible; otherwise they 
are taken from the rinsing water, the loose drops shaken off and 
allowed to dry without wiping. The milk is then strained through 
wire strainers or through two or three thicknesses of cheese-cloth, 
which pieces are washed and scalded or boiled between successive 
hours of milking. 

After straining, the milk is either aerated, cooled and sent 
to the factory, or it is run through the separator at home. 

The cream separator is one of the best milk clarifiers. It 
removes the finest particles of dirt from the milk which could not 
be removed by a cloth or wire strainer. Even if the whole milk 
is to be sold at retail, it should be run through the separator for 
clarifying purposes. 




Cows knee deep in manure and mud. Manure should be hauled out, yard graded 
to slope from barn, and surface covered with cinders or gravel. 
Courtesy University of Illinois. 



PROFITABLE DAIRY HERDS FROM 
UNPROFITABLE STOCK 

The Change May be Accomplished at Minimum Expense 
Through the Co-operative Breeding Circle 

By JAS. R. JOHNSON, 
Ontario, Canada 



Q 



HERE are three big herds of dairy cows in Canada. In the 
first herd are all of the cows that pay for their feed and 
labor, and then yield a profit. This is the smallest herd of 
the three. Then there is a much larger herd, composed of cows 
that just about break even. Their milk is sold for about the value 
of their feed, and the farmer receives the calf and manure in pay- 
ment for his labor. The biggest herd of all, however, is composed 
of the cows who do not even pay for their feed, and the owner has 
only their society as a return for feeding, milking, and caring for 
those cows 365 days in the year. 

If the average cow pays only for feed, and in that average are 
all three of these herds, we can only conclude that there are many 
thousands of cow owners who must be paying their cows something 
to board with them. 

Better Cows the Remedy 

There is only one way out of the situation — better cows. The 
man with a tidy bank account (needless to say not accumulated 
from the profits of his herd) can go out and buy better, an d this 
is probably the best way. Most of these poor-cow owners, 
however, cannot go out and buy good cows. They haven't 
the money in the savings bank, and the bank wouldn't lend 
them the money to buy a half a cow, no matter how honest 
and industrious they might be. The solution usually given 
to this man is to buy a pure-bred sire and grade up his 
herd. Even this, however, may be difficult. A good sire 
would cost $100, and probably more. Of course, I know 
that wonderful results are figured for that expenditure of $100. 
Figured c6rrectly, too. But I know from experience just what 
$100 means to many farmers whose incomes are small and the 
demands of whose growing families are ever increasing. In dozens 
of cases it would be hard even through the most rigid economy, 
to find $100 for a pure-bred sire. 

Governments have recognized this situation and have been 
active in placing sires of pure breeding in sections not already 
supplied, but they cannot go far toward meeting the great need 

71 



72 THE COW MAKES FARMING MORE PROFITARLE 

of the country. My suggestion is the organization of co-operative 
breeding circles among the farmers. 

Many Cows, But Poor 

The co-operative creamery at Milaca is one of the largest, if 
not the largest, in the state of Minnesota. In spite of this fact, 
the great majority of the cows tributary to Milaca are of the most 
common type, and in many instances the dairymen have not been 
making as much money as the success of their creamery would 
lead one to believe. A couple of years ago, Mr. E. L. Westover, 
then agricultural director of the Milaca High School, started an 
agitation for the improvement of these common cows by means 
of the co-operative purchase of pure-bred dairy sires. The idea 
took immediate hold upon the farmers to whom it was broached, 
and two successive meetings were called to afford discussion of 
the matter among all the dairy farmers of the community. As 
a result, in February, 1913, the Guernsey and Holstein Breeders' 
Association of Millelacs county was organized. 

At the time of organizing, the membership consisted of 35 
farmers having about 400 cows. Last year it had increased to 50 
farmers with approximately 500 cows. The original idea was to 
bring in enough pure-bred bulls of one dairy breed to fill the 
needs of the entire membership; but an early difficulty presented 
itself, in that the members could not agree upon one breed. So 
a compromise was effected, and two breeds, Guernsey and Hol- 
stein, were introduced into the community. It was decided that 
one bull should be purchased for approximately 70 cows; and, 
acting upon the expectation of having about 600 cows in the 
Association, nine pure-bred bulls were bought. The district was 
divided up into sections or "blocks" and one bull was placed in 
each block — five Guernseys and four Holsteins. With this 
arrangement, no member of the Association, whether he wishes to 
breed to a Guernsey or a Holstein, is more than one and one-half 
miles from the sire. 

Raising the Funds 

The bulls were purchased at well-known breeding centers in 
Minnesota and Wisconsin, and varied in age from one to four years. 
The total purchase price was over $1,300, the Guernseys ranging 
from $110 to $225 and the Holsteins from $112.50 to $150. Pre- 
vious to buying the bulls, it was arranged that each member 
would buy one share of stock, at a cost of $2, for each cow he 
owned. With 400 cows in the Association at the beginning, the 



ORGANIZE CO-OPERATIVE RREEDING CLURS 73 

sale of stock amounted to only $800, and it was necessary to borrow 
$700 from the bank to make the purchase and bring the animals 
to Milaca. Last year, an additional 100 cows increased the sale 
of stock $200; and it was then decided to make a further assess- 
ment of $1 per cow on all members of the Association to cover the 
remaining $500 of debt. Thus the total cost to the 50 members 
was $1,500, or $30 apiece for the part ownership of nine pure-bred 
bulls, the service of which, as will be seen, will extend over a 
period of eight to 10 years. In addition, one dollar service fee 
is charged. 

The block system established is the most interesting feature 
of this Association. There is a Guernsey circuit and a Holstein 
circuit, the former comprising five and the latter four blocks. 
These blocks, of course, overlap; but there is no mixing of breeds. 
At the end of every two years in both circuits, each bull will be 
transferred to the next block, number one going to number two, 
and number tw^o to number three, etc. Thus, each member in the 
Guernsey circuit wall have the use of five bulls over a period of ten 
years, and the members in the Holstein circuit wall have the 
service of four bulls over a period of eight years. Should any bull 
prove unsatisfactory, he will be disposed of and a new one procured. 

The Board of Directors designates the place in each block 
for stabling the bull, which must be free from disease and have 
clean, sanitary surroundings. 

As caretaker of the bull, these members are paid $50 a year, 
but have no privileges over the other members as to his serv- 
ices. In each block a director is also appointed, who is respon- 
sible for the proper stabling and care of the bull in his block. It 
is his duty to see that the bull is kept in a strong, vigorous and 
healthy condition, on a suitable ration, with sufficient yardage to 
afford ample exercise in the open air, and that he is not per- 
mitted to run with the herd. Each block director must also 
inspect the herds in his block at least once in each two months. 

I notice that the average farmer in this Association had just 
10 cows. His initial expenditure, therefore, was just $30, and that 
expenditure brought him the services of a first-class sire, not for 
two years or at most four, as is ordinarily the case, but for the 
entire serviceable life of the bulls purchased. Instead of having 
the feeding of his own sire, the cost is distributed over half a dozen 
farmers. Does not this system reduce the cost of herd improve- 
ment to a minimum? 



WHAT PURE BRED SIRES DID FOR ME 

A Practical Illustration of Results from Using 
Pure-Bred Sires 

By R. J. WELD, 
Sugar Grove, Pennsylvania 



s 



EVERAL years ago I became ambitious to improve and 
increase the output of my dairy herd and as the animals in 
the herd were not specific dairy animals and the production 
of the dairy was to be sold as butter, I chose the Guernsey breed 
as my improving factor. I choose also to breed up a herd of 
cows on my own farm, thinking that by raising my own cattle 
I could have them under my own individual care from birth to 
maturity and could therefore work into the animals such char- 
acteristics and possibilities as I was able to command. 

My first step was to purchase a registered Guernsey bull calf, 
The dam of this calf was an animal that was owned on a farm 
where the milk was weighed daily and a Babcock test of the milk 
was made every month, so I was able to get a complete record of 
the production of the bull's mother. The calf which I bought was 
a registered animal, so was strongly re-enforced with the qualities 
of the breed. 

Used the Babcock Test 

We also commenced the daily weighing of the milk and once 
a month made a Babcock test of the milk so as to determine the 
percentage of butterfat. At the end of the first year's work of 
record keeping we found that our cows had made an average of 
4,400 lbs. of milk, while our best one had given us 5,500 lbs. The 
average butter fat production was 186 lbs., while one cow made 
232 lbs. 

By discarding the low producers and using the Guernsey 
bull to breed from, we, in six years raised the average production 
of milk up to 5,430 lbs. and the butter fat up to Q55 lbs. Follow- 
ing along the same line of breeding and selecting for nine years 
more, having in the meantime purchased a second and then a third 
Guernsey bull I had the production up to 6,850 lbs. of milk and 
315 lbs. of butter fat. With the close of the year 1912 I had the 
average production up to 7,144 lbs. of milk per cow and 338 lbs. 
of butter fat per cow. Taking the period covered by my breeding 

74 



HAVE A GOOD SIRE 



75 



and weeding work I have gained 2,744 lbs. of milk per cow and 152 
lbs. of butter fat. 

Through the influence of the Guernsey blood I have made a 
larger per cent of gain in butter fat than in milk and I have also 
improved the character of my butter both in texture and color. 
Furthermore, the grade animals are in demand at good prices. 

My expense for bull to breed up my herd has been only $220, 
part of this, in fact, nearly all of it has come back from the sale of 
the bulls after I was through with them. I do not practice in- 
breeding so I have a mature bull to sell about every three or four 
years. 




BEECHER WYTHE No. 2 



A cow that returned $2.53 worth of butter fat for each $1.00 worth of 

feed consumed. She produced 559 pounds of butter fat, 17,652 pounds 

of milk and made an income of $112.32 over cost of feed. — Information 

furnished by C. R, George, Dairy Division, Lafayette, Indiana 



A CO-OPERATIVE CREAMERY THAT 
CO-OPERATES 



N observer would notice nothing unusual as he watched 
patrons deliver their milk and cream to a secluded little 
creamery at Iowa Falls, Iowa. The creamery itself would 
not appeal to one as being anything out of the ordinary, and the 
equipment within it is not especially modern. The patrons who 
own the plant do not care for show or style. They are more 
interested in efficiency and in getting for their dairy products a 
price which is justly due them. The accomplishment of this 
for the last eighteen years is one thing which makes the Iowa 
Falls creamery stand out by itself. The record of which the 
farmer stockholders are justly proud is a credit to any organiza- 
tion, and the methods of business management might be followed 
with profit by hundreds of other creameries. 



Creamery Organized Twenty Years Ago 

When the creamery was organized, nearly twenty years ago, 
two objects were in view. One was to make butter or cheese 
at actual cost, and the other was to produce a product of the very 
best quality, and to sell it at a top notch price. Both of these ob- 
jects have been accomplished. The cost of manufacture has been 
kept down to A low figure by efficient management, and the quality 
of the butter produced has commanded extra fancy prices. Stock- 
holders and patrons are the ones benefited. 

Last year the patrons received for their fat five cents a pound 
more than did the average patron of the eighty -five best creameries 
within the state. As the average person furnishes approximately 
1,000 pounds of fat a year, each was paid about $50 more than he 
would have received from the average so-called best creamery. 
This price was made possible by the relative low cost of making the 
butter, and the quality of the cream and milk delivered, the latter 
not only providing raw material for premium butter, but also 
for the sale of sweet cream to ice cream manufacturers. 

The creamery does not aim to be a large one, nor does it 
try to complete with centralizers or other plants in Hardin and 
Franklin counties. The management believes it is at the point 
now where it can get along most economically. To enlarge it 
would be to add to the expense without resulting in any extra 
profit, and if it attempted to compete with other plants in the 

76 



SCRUB COWS CUT DOWN THE PROFIT 77 

volume of business done, it is feared the quality of butter or cream 
might be lowered so that more would be lost than would be gained. 

Makes But One Grade of Butter 

Only one grade of butter is made. This makes it necessary 
to refuse all poor or sour cream and milk. The butter-maker, 
who is an expert, is instructed to turn down everything that does 
not come up to the creamery's high standard. With this rule en- 
forced, there would be no excuse for having butter of an inferior 
quality. Poor cream from stockholders or officers is rejected with 
the same freedom that would be applied to non-stockholders. 
When cream is turned down at this plant, it is taken to and ac- 
cepted by a centralizer not far away. The producer receives a 
proportionately less price per pound for the fat, and he aims 
therefore, to have only a grade of cream which will be accepted 
by the Iowa Falls Creamery. 

Most of the patrons live within a few miles of the creamery 
and many of them drive in with their cream. During hot weather 
the cream must be delivered every day. Twice a week is the limit 
in the winter. No shipped-In cream is accepted, although many 
have requested this privilege. This practice would draw the 
cream from a wider territory, and older cream would have to be 
used. Under such conditions, the management does not believe 
so high a grade of butter could be produced as at present. 

A Manager Who Manages 

The butter-maker keeps in personal touch with his patrons. 
When anything is wrong with the milk or cream he explains the 
matter to them, and by using a little tact, his advice is not re- 
sented. The aim has been to educate rather than to force. The 
extra price secured by reason of this policy has encouraged the 
patrons to take good care of their cream and milk, and to deliver 
it in an A-1 condition. They know that to do otherwise would 
be to have' to take it to another creamery and accept several cents 
a pounds less for the fat. 

The company was organized in 1897, with a capital stock of 
$5,000. Shares were $100 each, and $4,200 worth of stock was 
issued. A few years ago they thought it would be better to have 
more stockholders, and each share was split up into four. These 
were disposed of, until now there are 155 stockholders. The most 
any person holds is four shares, but this amount gives him only the 



78 THE COW MAKES FARMING MORE PROFITARLE 

one vote at any of the elections or business meetings. One share 
of stock gives the owner the same privileges that a dozen shares 
would give, and, as the creamery is operated on a no-profit basis, 
there is no object for one person buying several shares. The 
only ones who own four shares are those who did not sell part of 
their stock at the time the shares were divided. 

Pays 203 Per Cent On Investment 

Although no effort has been made to make the stock pay 
dividends, the stockholders have received a total of 203 per cent 
on the money invested since the company was first organized. 
This does not come from a profit on the butter, but from a cent 
a pound charged non-stockholders for making the butter. This 
fee charged to non-stockholders is used in the payment of taxes, 
insurance and other items not charged directly to the manufacture 
of the butter. There has been enough to make these payments 
and also to pay the dividend mentioned. At the same time, it 
makes the actual cost of manufacturing the butter slightly less 
than it otherwise would be. 

At the end of each month all the receipts from the sale of 
butter or cream are added together. The expenses incurred, such 
as salaries, fuel, salt, butter packages, freight, cartage, etc., are 
added. The manufacturing cost is deducted from the total re- 
ceipts. Then this sum is divided by the number of pounds of fat 
that have been delivered to the creamery during the month. 
Shareholders are paid the price thus obtained, while the non- 
stockholders get a cent a pound less. In this way the shareholders 
get their milk handled at actual cost, no private owners having to 
be paid fat dividends. 

Cost Two Cents Pound to Make Butter 

The average cost for making the butter during the last five 
years at the Iowa Falls Creamery has been kept down to two and 
one-tenth cents a pound. This includes the fuel, salt, tubs, labor, 
and all direct manufacturing costs, but not the freight nor the 
cartage. Two men are employed the year around, and three men 
during the busiest summer months. The total amount of busi- 
ness amounts to about $90,000 each year. The average price per 
pound for the last five-year period is thirty-two and one-half 
cents, and this includes some years during which butter was com- 
paratively cheap. The butter is being sold to a New York firm 



BE REGULAR IN MILKING 79 

at one-half cent a pound above New York extras, and there is no 
commission deducted for the selling. 

The Iowa Falls Creamery is a beautiful example of the 
value of hiring an expert butter-maker, regardless of his salary. 
Government records show that the butter-maker at this creamery 
received the highest salary of any Iowa butter-maker in that class 
of creameries. One of the officers of the company stated that a 
few hundred dollars in excess of the average salary paid to butter- 
makers has resulted in thousands of dollars in increased profits. 

MILKING MACHINE SAVES MONEY 

The Milking Machine is Used 730 Times a Year — 
Will Increase Profits 

By L. J. VOGT, 
Salem, Wisconsin 



In my opinion the best machine on the farm is the milking 
machine. It is very simple and comparatively inexpensive, is 
best for the cows and produces more milk. The different parts 
of the machine are easy to wash and can be washed while the 
machine is going. It takes from two to three minutes to milk 
one cow. The milk is very clean because the covers of the can 
are air tight. Each pail holds about four gallons and two of them 
will fill a S^-quart can. The cows like the machine and anyone 
can operate it. Some agricultural implements are used once or 
twice a year, but the milking machine is used 730 times a year. 
My barn has a good ventilating system, which every dairy 
farmer ought to have. We have an International engine 
which runs the milking machine and it is always in good 
order. We also have an International corn binder and believe 
they are all right. 

WARM DRINKING WATER FOR COWS 

By F. W. ROBERTS, 
Woodworth, Wisconsin 



Good COWS, good feed, good methods, good markets, all 
things done regularly and in order. Coal to warm the drinking 
water in winter is worth $20 per ton. 



THE DAIRY PROBLEM IN THE SOUTH 

Dairying as a Side Line for the General Farmer 
Most Profitable in South 



By M. H. BARTON, 
Clemson College, South Carolina 



nN THE South there are two phases of dairying, both of which 
may be made a success, viz.: 1. Exckisive dairying for 



milk production; 2. Dairying as a side line in farming. 
In this discussion I shall refer exclusively to the latter, as it applies 
to the general farmer. 

Dairying as a side line for the general farmer is probably 
the most profitable for the South. We have a genial climate and 
a responsive soil which will furnish ; 1 . Succulent feeds the year 
round, 2. Cottonseed meal, the cheapest protein food the 
world affords, 3. Legumes and other necessary rufage. 

Having adopted such a logical order of farm practice, we 
may begin dairying on a scale sufficient to grow into successful 
dairying as the waste lands are put to permanent pasturage and 
as the farm increases in fertility and productiveness to support 
a gradual growth in the industry. 

The man who starts on the average poor soils of the South 
with dairying as the only means of enriching his land, finds it 
not only a "long way" but a slow and costly way "to Tipperary." 

Winter and summer legumes must be the basis for soil 
fertility and soil ability with livestock for soil conservation 
and farm economy. Humus is our greatest need and nitrogen 
the next greatest need in economic feed or other production. 
Legumes in crop rotation, therefore, are imperative; for the cow, 
if fed on non-legumes of home production alone, is only a soil 
conserver, but when fed legumes, becomes both a soil conserver 
and a soil builder, and a part of farm economy. 

Selection and Breeding of Herd 

Selection of a few dairy type animals to start with, bought 
on the advice of the Babcock Test and niilk sheet record, is the 
only safe method in buying. Such cows may be bred to a pure 
bred bull of known heavy producing lineage until his calves show 
his ability or inability to transmit productiveness at the pail. 

80 



INTELLIGENT FEEDING ESSENTIAL 81 

When he has proven such ability, a few pure bred heifers of the 
same breed, with high producing blood behind them, may be 
purchased as a basis for the future herd. 

Feed is Half the Breed 

"Feed is half the breed," is an old adage too true in the South 
where a one-sided, unbalanced ration is so commonly fed and where 
a "pasture" too often means a poor area fenced in as an exercis- 
ing ground with little or nothing to graze. 

Size and vigor of the animals are essentials in maintaining 
and developing dairy ability, and are the important results of 
proper feeding from calfhood to maturity, as shown by actual 
performance at the pail and in the breeding pen. 

For heavy production in the South root crops, silage, Abruzzi 
rye and citron melons are the greatest winter succulents for 
inducing the best and most economic results in the digestion and 
assimilation of other foods. Cottonseed meal is on every South- 
ern farm in abundance as a by-product of the cotton crop and 
furnishes protein and carbohydrates in the ratio of 1 to 1.2. In 
recent years corn as a carbohydrate supply has become a certain 
crop of wonderful possibilities as to large economic yields when 
preceded by clover or vetch. Vetch and oats make a splendid hay 
product, yielding often 3 to 4 tons per acre. With such foods, 
and with Bermuda grass and bur clover mixtures for grazing, 
the general farmer with intelligent care, kindness and judgment 
should make the dairy cow almost reach perfection as an eco- 
nomic producer of human food and human prosperity. 

Such a dairy industry heretofore has lacked, and yet lacks, 
in most of the Southern States, a co-operative marketing feature 
such as is now being successfully worked out in South Caro- 
lina by Clemson College in co-operation with the United States 
Department of Agriculture. 

Co-operative Creameries Pay 

In South Carolina, creameries are being established with 
co-operative cream collecting routes. The creameries are estab- 
lished with local capital under a charter giving only one vote to 
each stockholder regardless of shares held. The annual dividends to 
stockholders are limited to 8 per cent, the manager is chosen by the 
College and all products sold under a State brand. The patrons 
get the benefits of all profits other than actual cost of production 
and 8 per centdividends and are protected against exploitation. This 



8^ THE COW MAKES FARMING MORE PROFITABLE 

feature assures the permanency and growth of the industry, and 
South Carolina is rapidly becoming a butter producing state 
under expert, economic management. I can not too strongly 
commend this feature as a necessity in successful dairying for 
the general farmer. 

STICK TO ONE BREED 

Don't Mix Breeds — Dairyman Must Be a Student — 
Have Good Accommodations for Farm Help 

By W. H. GARDNER, 
Solon Mills, Illinois 



The most important things in making the dairy pay are 
cows, feed, man and equipment. The cows must be of the dairy 
type and good producers. A pure-bred herd sire of the same breed 
and known to be from high producing ancestry must be kept at 
the head of the herd and all the best heifer calves raised. Stick 
to the same breed. The dairyman who frequently changes 
breeds or crosses breeds by putting a bull of a different breed at 
the head of his herd never gets anywhere but at the tail end. 
The most important step a dairy farmer can take and the one 
that will pay the largest interest on the money invested is the 
purchase of a pure-bred sire. The dairyman with grade cows 
should belong to a cow-testing association. Those with pure- 
bred herds should make official records. 

The feed must be a balanced ration. I would not try to run 
a dairy farm without alfalfa and silage. Here is my winter 
ration for Holsteins giving 50 lbs. of milk per day: 40 lbs. silage, 
16 lbs. alfalfa hay, and 12 lbs. mixed feed, consisting of 400 lbs. 
ground corn and oats, 100 lbs. gluten feed, 100 lbs. bran and 
125 lbs. ajax flakes. In summer the cows are on pasture, 
supplemented with silage and sometimes with alfalfa and grain. 

The dairy farmer must be a student and a busy man the 
year round, working all summer getting feed together, and all 
winter feeding it out. By having a large per cent of the cows 
freshen in the fall the labor will be very evenly divided between 
the seasons. The farm must be especially equipped for dairying 
with modern barn, silos, milkhouse, water system, tool shed, 
good machinery and good fences. This will be a source of pleasure 
and satisfaction to the owner and will go a long way toward hold- 
ing hired men. 



A CALF FOR EVERY BOY 

Some people think it is a hard job to milk cows and care for 
stock, "Down near Bloomington, McLean County, Illinois, 
one time," said P. G. Holden, of Iowa, "I saw a man walking 
along briskly, with a spring in his step as though he was going 
somewhere and had no time to lose." 

"Do you know where that fellow grew up?" I said to a 
friend who was with me. 

"No," he answered. 

"He grew up in a dairy region," I remarked. 




"How do you know that?" 

"Look at the way he is going down that field. He is mov- 
ing along as though he was after a pig in the garden or a calf in 
the corn — he has energy." Later I was told that this man spent 
the most of his life on a dairy farm and was then, and is today, 
a prosperous McLean County farmer. 

"The boy who measures his wits against a calf's wits is going 
to be some man when he grows up." 

We should be proud to live on a farm, and bring up our 
boys there, Three-fourths of the boys who go to town would 

83 



84 THE COW MAKES FARMING MORE PROFITARLE 

have amounted to more if they had stayed on the farm and 
attended to business. After they get on a starched collar and 
cuffs, the 'checkered shirt' isn't good enough for them. They 
get a notion that they are too nice to work. The worst thing 
in the world to say to the boy is: 'Go and get an education 
so you won't have to work as your Pa has had to all his 
life.* Our boys should be taught to do more of the common, 
practical things in life. The boy in the country is not unfor- 
tunate. He can have just as good an education as the boy who 
lives in the city. Our schools, in the future, will teach in terms 
of the lives of people — in terms of the lives of boys. The boy 
will know quack grass and dodder and alfalfa, and sour soil, and 
be able to test cow's milk. Give your boy a pig or a calf. Make 
him a partner in the business and he will love his work on the 
farm and not try to get away from it. 

It is not a hard job to milk cows and care for stock if we take 
an interest in our work and get our heads in the game. We will 
find that all work is drudgery unless we like it, put the best we 
have into it, and use intelligence. 

GUARD AGAINST DISEASE 

Get Your Head in the Game — Apply Business Methods 

By E. R. MOORE, 
Area, Illinois 



Keep the best cows your circumstances will permit, re- 
placing the poorer ones at earliest opportunities, by raising a 
few of the most promising calves each year. Give them good 
care and good feed. Guard against disease, especially contagious 
abortion, by the greatest watchfulness. This is a strong argu- 
ment in favor of raising, rather than buying, milking stock. Most 
important of all, apply business sense and business methods to 
the production and sale of milk. It is imperative that the pro- 
ducer know to a reasonable degree of certainty the cost of pro- 
ducing milk and the returns therefrom. The business usually 
reduces to problems of feeding well and cheaply. The most 
important means to this end is the silo, a close second is alfalfa 
hay. Having both of these, expensive grain feed need be used 
only to a limited extent. 



BREED FOR MILK PRODUCTION 



Survey on 59 Farms in Kansas Show Dairy Breeds Most 

Profitable 

By P. H. ROSS, 
County Agent, Leavenworth County, Kansas 



Profitable dairying depends upon the intelligent feeding and 
care of good dairy cows. This consists of the use of good 
common sense applied to the requirements of the individual cow. 
Just as a cow's production will never be standardized in quant- 
ity or quality, so can the feed never be standardized in amount 
nor in kind. Brains pay as big a dividend in dairying as in any 
other business enterprise. 

Blood will tell. The greatest producers and the most prof- 
itable producing cows always have been and always will be of 
dairy breeds, bred to produce milk and butter economically. 
This is strikingly shown in a farm survey conducted by the 
Leavenworth County Farm Bureau in 1915 in co-operation with 
the Extension Division of the Agricultural College and United 
States Department of Agriculture at Tonganoxie, Kansas. Fifty- 
nine farms included in this survey were dairy farms and the 
following table shows how the dairy breeds compare with other 
breeds in producing milk and profits : 



Kind of Cows 


Number 
J^irms 


Dairy 
Receipts 
per Farm 


Dairy 
Receipts 
per Cow 


Cows per 
Farm 


Labor 
Income 


Scrub 

Dual Purpose. 
Dairy Breeds. 


18 
19 

2^2 


$250.00 

468.00 

1,249.00 


$51.78 

$50.76 

88.26 


5 

9 

15 


$279.40 
144.70 
486.40 



Not only did the dairy cows return $38.00 more per year per 
cow than the other kinds, but the man who kept the dairy cows 
received three and a third times as great an income per cow for 
his labor as the man who cultivated the society of the two- 
purpose cow. A cow should have but one purpose, and that 
to make money for her owner. 

A good judge of dairy cows is born, not made, but the scales 
and tester will make a blind man see the cow who pays 
her way. Of these two, the scale is the more important, as one 
can usually guess much closer to the butter fat percentage of a 
cow's milk after milking her a year than he can to the total 
amount of milk the cow produced. Testing the milk twice each 

85 



86 THE COW MAKES FARMING MORE PROFITABLE 

month during the lactation period and weighing each milking 
is the one best way to get a correct valuation on the individual 
animal. Because some men succeed without this only emphasizes 
the profitable nature of dairying and not the advisability of 
slack business methods. 



SET YOUR STANDARD HIGH 

Work by Clock — Milk, Feed and Water Just As Promptly 
as You Go to Your Own Meals 

By ARTHUR D. CORNUE, 
Hebron, Illinois 



Regularity is one of the most important things leading to 
successful dairying. Work by clock; milk, feed and water just 
as promptly as you go to your own meals. Get the best cows you 
can, get a pure-bred bull from the breed you like and raise your 
cows. Join a cow-testing association, which is the cheapest way 

to locate the poor 
cows. If you can't 
join one, get scales 
and a Babcock tester 
and go at it yourself. 
Weigh your milk from 
each cow and keep her 
record. Set your 
standard high and 
make them come to it 
as fast as you can. 
We can just as well 
have cows that give 
eight or ten thousand pounds of milk and 350 or 500 pounds of 
butterfat, as poor cows, which will eventually put you out of 
business. 

Raise as much of your own feed as possible, put up a silo or 
two and fill with the very best corn you can raise, then raise 
clover and alfalfa. Alfalfa is the best, but clover is good. 

Buy such feeds as oil meal, gluten, bran or cotton-seed meal. 
Now in a few words — be regular, clean, gentle, love your work, 
have good, pure, warm water and a balanced ration of good, 
wholesome feed. With these you can expect to make money. 




1 his cow, owned by Mr. Cornue, gave over 14,500 
pounds of milk last year. 



CARE, FEED, BREED, WEED 

Consider These Points Carefully and Follow Them or You 
Will Be a Failure in the Dairy Business 



By C. B. COOK, 
Owosso, Mich. 



ROFITABLE dairying has been reduced to a few principles 
that bring success. These essentials may be treated 
briefly under four heads: Care, Feed, Breed, and Weed. 
All of these points must figure or dairying will be a dis- 
appointment. Comfortable, sanitary quarters are indispensable 
to good dairying and such surroundings are becoming generally 
so recognized by the keepers of cows. The animals are being 
better protected from heat, cold, flies and filthy conditions than 
ever before in the history of dairying. 

The ration is a most important factor and must be closely 
studied by every careful dairyman or he will take a subordinate 
place in the ranks. Many different types of rations are fed by 
dairymen in various parts of the dairy field. A ration must be 
balanced, it must be palatable and it must be economical or it 
should give way to a better compound. A cow giving some 300 
pounds of butter a year ought to receive about 23^2 lbs. of pro- 
tein per day and about six times as many heat and fat-forming 
units for best results. 

Breeding is one of the greatest factors for results in building 
profitable dairy types. The breeds that represent the pure dairy 
type are the most reliable stock to raise if profits are the goal. 
In the last analysis it costs as much to produce a pound of 
beef as a pound of butter fat, while the latter brings much 
more per pound. On this basis the pure dairy type has 
always won over the dual purpose cow. Sections of the 
country that have made enviable reputations in dairying are 
noted universally for their pure dairy conformation. The record 
of the sires,- dams and grand dams, are the greatest factor in breed- 
ing quality into dairy cows. The sire then is more than half of 
the herd when producing animals are to be furnished from the 
young stock of the farm. Not only should registered sires alone 
be used, but only those that spring from a long line of ancestry 
carrying a fine record of performance. With good feed and 
modern stables a man may produce but indifferent results if this 
most important point is overlooked. Cases to prove this point 
are numerous on all sides. Mr. Cutler, a farmer at Wayland, 

87 



88 THE COW MAKES FARMING MORE PROFITABLE 

Michigan, with a modest herd of registered dairy cows four 
years ago bought at an auction a bull calf for $315, giving his note 
in payment for the youngster. The stock from which this calf 
sprang had a record of not less than 30 pounds of butter per week 
for several generations back. On the strength of this bull's 
pedigree, Mr. Cutler sold two heifer calves last fall for $600 and 
had eleven more equally good ones left to build up his herd. 
These heifers have completely outclassed their dams and have 
placed the owner in another class of dairymen. 

For the best efficiency measures, the question of weeding is 
also vital to success. The dairy function is one most highly 
specialized and abnormal. Some animals will fall below their 
class and must be eliminated from the herd for best results. 
The weeding process enables the progressive breeder to save his 
young stock only from the best cows, thus insuring rapid move- 
ment toward a superior line of stock, that always moves quickly 
at a long price when there is a little stock to spare. 













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Pasture Rolling Lands 



DETERMINATION TO SUCCEED 
WILL BRING SUCCESS 

Valuable Experience of a Maine Dairyman — How He Put 
Brains Into His Work and Made Good 

By ROY HAMOR, 
Bar Harbor, Me. 



ERHAPS in giving my experience in the dairy business a 
short outline of the conditions here would not be out of 
place. Our farm is situated on the Island of Mt. Desert, 
three miles from Bar Harbor, which is one of the finest summer 
resorts on the coast of Maine, if not in the world. IVTt. Desert 
is a small island, seventeen miles long and twelve miles wide, con- 
nected to the main land by a toll bridge of three quarters of a 
mile in length. 

The farms are all small, in fact, 100 acres are considered quite 
a tract. Freight rates make feed very high and the growing 
season is short, so the dairy business here consists of the produc- 
tion of sanitary milk and cream principally. We came in pos- 
session of this farm in 1904 and it had at that time eighteen head 
of cattle and one bull of unknown origin. 

Cows Did Not Pay For Their Feed 

We found by weighing and testing our milk that they were 
hardly paying for the feed consumed. After six months we had 
sold, or to put it better, almost given away all but three of these 
and replaced them with high grade Jerseys. We found this a 
very expensive way to improve our herd, so we purchased a 
registered bull and since that time have raised from three to 
five head of young stock a year to keep up to the size and standard 
of 6,000 pounds of 5 per cent milk for Jerseys and 9,000 pounds 
of 4 per cent milk for Holsteins as a minimum production. 

Of our farm there is approximately 50 acres of cleared land 
and the balance of pasture and wood lot. Last year we raised 50 
tons of hay, 50 tons of ensilage, 400 bushels of mangle beets, 
250 bushels potatoes, 40 barrels apples, and soiling crops for 30 
head of cattle. For soiling crops we plant in the fall, winter 
wheat or rye, and clover for the next spring. Early in the 
spring we sow barley and mammoth red clover. Next comes 
Canada peas and oats, Japanese barnyard millet, corn to feed in 
September, barley for late fall feed, and barley and clover for the 
next spring. 

89 



90 THE COW MAKES FARMING MORE PROFITARLE 



Rotate the Crops 

Our rotation is: First year, potatoes and phosphate on 
green sod; second year, corn with 20 loads of barnyard dressing 
and 800 pounds of phosphate; third year, oats and peas with 
barnyard dressing; fourth year, winter wheat and clover on high 
ground and timothy and clover on low meadows. We also ap- 
ply lime and raw rock phosphate as needed to correct the soil. 

One of the things most needed in the dairy business 
is a determination to succeed. At the start I found many 
disappointments, especially in the raising of young stock. If 
you raise a heifer and she is not up to the standard, look for 
some good reason, and if not found, send her to the butcher 
and forget what she cost, but remember what she will cost if 
you had kept her to eat the profit off the good ones. House and 
feed your stock well, but not with extravagance. Buy all the 
machinery you need to make your farm a place where the least 
manual labor is used. I do hardly anything by hand except 
milking and am thinking of putting in a milking machine this 
year. Choose the kind of stock you fancy. If you have a sale 
for any special breed of stock, or kind of milk, look well and see 
if it will pay. If so, buy or raise that stock. As you can see, I 
started with Jerseys, but found I had a call for Holstein milk. By 
supplying this it helped my Jersey business to a very large extent. 

Above all, use a registered sire, the very best you can afford, 
and remember that a bull is at least half of your herd, and a good 
one is cheap at any price. In conclusion will say that my farm 
has paid since the second year. Last year I sold surplus young 
calves at figures that would surprise those who do not know the 
demand for good stock, once you have a reputation for square 
dealing. 




Dairy Herd of Herman SchuItZt Downers Grove, Illinois. 



THE NO-PURPOSE COW 

Cull Out the Scrub Cow or You Will Go Out of Business. 

How to Feed for Profit— Some Common 

Mistakes Made By Dairymen 

By C. E, BROWN, 
Elk River, Minnesota 



HHE GREAT cry of the dairyman is for better cows, and 
generally the cheapest and most efficient means of bringing 

about improvements are along the lines of breeding and 
selection. We hear a great deal about the dual purpose cow 
and when good ones can be obtained they are all right. How- 
ever, the great menace to the dairy industry is the no- 
purpose cow. 

In common farm herds we are very apt to find three 
classes of cows in the same herd. We find those which use 
their feed for the production of milk, those that use their 
feed for the production of beef and still others which pro- 
duce neither beef nor milk at a profit. These unprofitable 
cows should be eliminated from the dairy herd if the dairy is to 
be a paying investment, because poor cows cut down the profits 
returned by the good cows. Only by careful selection and culling 
out and by breeding along dairy lines can the herd be built up 
cheaply. 

Feed for Profit * 

There are a great many cows throughout the country that 
are not making as large returns as they should simply because 
farmers will not give them a chance. This is due to the fact that 
many farmers do not understand the fundamental principles of 
feeding. 

Many farmers feed the same amount of grain to each 
cow regardless of her size and record of production. They 
should keep a daily record of the amount of milk given by each 
cow, have the milk tested from time to time and then feed 
enough of a balanced ration to maintain the production, or to 
increase it if possible. 

A large cow generally uses more feed for maintenance 
than a small cow and this should be taken into considera- 

91 



92 THE COW MAKES FARMING MORE PROFITARLE 

tion. I believe that every farmer should obtain a table of 
feeding standards such as are put out by reliable authorities. 
T. L. Haecker of the Minnesota Experiment Station has compiled 
a set of feeding standards which are very complete and reliable. 
These are sent out in bulletin form and may be had by any farmer 
if he sends for one. The bulletin is No. 130, "Feeding Dairy 
Cows." 

Feed According to Need 

I have known of instances where the cows were fed 
beyond their requirement, but more often it is the other 
way, and the best cows are not given a chance to do their 
best. I knew a farmer who bought a cow from a neighbor who 
was selling her because she was such a big eater. He said that 
she would eat her own feed and then rob the cows on either side 
of her. She was a large cow, weighing three or four hundred 
pounds more than any other cow in his herd, but she was capable 
of producing ten thousand pounds of milk per year. He did not 
take this into consideration, and he fed them all the same amount. 
This cow proved to be a hundred point cow. She paid a big 
profit on her feed and care. 

There are too many farmers who are afraid to buy feed to 
balance up the ration. They will often feed any feed they happen 
to have regardless of the amount of nutriment it contains. 

Some farmers balance the grain ration very well, but pro- 
vide poor and unsuitable rufage. Too many farmers think 
that if they feed a suitable grain mixture they can neglect the 
rufage question and give the cows anything to fill them up. 
Rufage should not only contain nutriment, but should 
be relished by the cows. While rufage is ordinarily a cheap 
feed, it is possible for it to become an expensive one if the cows 
refuse to eat it, and in this way unbalance their ration. Rufage 
should be taken into consideration when balancing the ration. 

Another mistake which is made by many farmers is lack of 
feed and care of the cow before freshening, especially cows that 
freshen in the spring. A cow that is wintered poorly with nothing 
but rufage will be thin in flesh in the spring and when turned 
out on pasture, the first thing she will do is to put on flesh instead 
of giving a big flow of milk. That is only complying with nature's 
law. By the time the cow has built her body tissue and is ready 
to give milk it is fly season, and this is followed by short fall feed 
and the cow has been under a handicap the whole season. The 



FEED FOR PROFIT 



93 



cow that freshens in the fall has a great many advantages 
over the cow freshening in the spring because she has been 
on pasture all summer and is in better condition. However, 
after she has been dried up she should not be neglected. It is the 
busy fall season and the farmer is apt to neglect the dry cows and 
let them run down. This is at the time when they are changing 
from pasture grass to hay and they should receive care and atten- 
tion. I believe that I have mentioned some of the common mis- 
takes made by farmers, and have in a general way given a few 
facts which may be beneficial to dairymen. 



GROW INTO THE DAIRY BUSINESS 



By M. F. BUNDY, 
Genoa Junction, Wisconsin 



r^lY EXPERIENCE, to make a success of the dairy business, 
lUI is that one must start with such a herd as he can obtain 



1 



and grow up with it. He must purchase the best sire that 
he can afford. A man can put as much money into a sire as he 
has left after buying his herd. With a grade herd it is necessary 

to have an exceptional indi- 
vidual to offset the bad quali- 
ties of the grade cow. By 
raising the heifer calves from 
his best cows (which he will 
find by the use of the scales 
and tester), he can increase 
the flow of milk and butter 
fat from the individual. But 
this is not the only phase of 
the game. Without the pro- 
per feed the best individual 
would be no better than a 
scrub. Feed a balanced ration which is palatable and not too 
expensive or the profits will be reduced. Alfalfa is the best of 
rufage and the cheapest form of protein. Corn silage made 
from mature corn is the best succulent feed outside of grass — 
nature's own feed. The ground feed will depend on the locality. 
Care is also very essential. One must cater to the animal's 
wants if he would make her the most profitable. 




A Grade Which Gives 70 Pounds Daily 

She has freshened within the last month 

and is now giving nearly 70 pounds daily 

after a severe case of milk fever 



GOOD HEALTH, CLEAR JUDGMENT, ENERGY 

Keep Everlastingly at it — Grow Your Own Feed — 

Have Good Cows and a Good Bull and 

You Can't Lose 

By SAM. B. WOODS, 
Crown Point, Ind. 



mo BEGIN with, the man who conducts a dairy farm must 
be bred and fed right. He must have good clear judgment, 
good health and plenty of energy. He should have a good 
wife who is not afraid to work. The dairy business is on the 





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Dairy Herd on the Farm of S. B. Woods. 

higher order of farming and it is the nearest thing to perpetual 
motion ever discovered. Long hours and everlastingly at it are 
necessary for the best results. One of the most important things 
is that the farm will grow corn, oats, clover, alfalfa, etc. If it is riot 
well drained, tile drain it. There is 50 per cent to 1 00 per cent in money 
well invested in tile drainage. The buildings need not necessarily 
be very expensive but must be warm, have good floors, plenty of 
sunlight and ventilation, plenty of silage and storage room for 
hay, grain and corn. Get the best cows you can afford, and 
have nothing but a good bull. This is important. The man 

94 



DAIRYMEN MUST HAVE THEIR HEADS IN GAME 95 



who buys a good bull, raises good heifer calves and sells off the 
poorer cows, will soon develop a good business, and that is what 
he must have if he is to make money in the dairy business. 

Feed an abundance of corn silage, winter and summer. 
Grow alfalfa, soy beans and cowpeas for hay. Don't have too 
much in pasture, but sow oats and Canada field peas for early 
soiling crops, and corn to fill the silos. Keep the cows full of 
good feed — keep them busy working up good feed into a 
money product. A cow that is bellowing over the fence 
for something to eat is wasting her time and will probably 
waste yours in getting her out of the corn field and fixing 
fences. 

The next important thing is to take some of this money the 
good cows have made you and build a good home for your wife, 
boys and girls. Make them think the dairy farm is the best 
place on earth. Don't buy more land to keep more cows and lose 
your boys and girls. 

THE MAN AND THE COW 

Success in Dairying Depends Upon the Man Behind the Cow 

By RAY MEEKER, 
Muncie, Indiana 



I consider the most important points in the dairy business 
as follows: 

1st: The Man. He must like and take an interest in his 
work; he must be thoroughly versed with feeds and feeding; 
know how to mate his animals successfully and care for his calves. 

2nd: The Bull. A good prepotent bull always insures 
high production in the young herd. Some bulls have been known 
to increase the producing capacity of heifers from 100 to 150 
pounds of butter fat more than their dams. A good pure-bred 
sire is always cheapest in the end. 

3rd : Environment. Cattle, in order to do good, must be 
kept in a comfortable stable, where there is plenty of light and 
ventilation through the winter, and in summer must have plenty 
of shade and air. Cattle must always have plenty of fresh water. 

4th: Cow Testing. The cow has been likened to a ma- 
chine, and some machines are better than others. By testing you 
are able to distinguish the good ones from the poor ones. 



FEEDING CALVES ON SKIM MILK 

Good Advice in the Feeding of Calves — Under-Feeding 
Better Than Over-Feeding. 

By E. F. BURTON, 
Wyoming State Dairy Division, Laramie, Wyoming 



Ig^lHE CAUSE of failure in feeding calves on skim milk is due 
IBJil to over feeding, dirty feeding buckets and an improper 
ration. Usually over feeding of milk in dirty pails is the 
seat of most of the serious troubles. 

One must keep in mind the fact that the young calf has a 
small stomach which cannot hold more than two or three quarts 
of milk, depending upon the size of the calf. And if more than 
this amount is fed the calf gorges itself so that some of the milk 
is forced through the stomach into the intestines before the 
proper digestive processes have taken place. This causes indi- 
gestion, colic and scours. For this reason underfeeding is less 
objectionable than overfeeding. If there is a surplus of milk 
throw it away rather than overfeed the calves with a view of sav- 
ing the milk. To feed it to the calf may save the milk, but cause 
the loss of the calf. 

The amount of milk to be fed when the supply is plentiful 
should depend entirely upon the size of the calf. The following 
is a good guide to follow: 

For 1st 100 lbs. in weight feed 10 lbs. of milk per day. 
For 2nd 100 lbs. in weight feed 5 lbs. of milk per day. 
For 3rd 100 lbs. in weight feed 2.5 lbs. of milk per day. 

Whole milk should be fed for the first week, when skim milk 
may be added in small amounts at first and gradually increased 
by about 1 pound per day until at the end of 15 days the whole 
milk may be discontinued entirely. It is usually well to let the 
calf nurse its mother for the first two or three days. The longer 
the calf stays with its mother the harder will it be to get it started 
to drink. If there is any trouble experienced in this respect let 
the calf go until real hungry, when it may be induced to suck 
one's finger. This accomplished, little further trouble should 
be had. 

Fix stanchions so that the calves may be tied up while being 
fed milk. The calves should remain tied after feeding until they 
have ceased to try to suck each other's ears. The habit calves 
form of sucking each other's ears is extremely bad for the calf, 

96 



GOOD FEED INCREASES PROFITS 97 

causing colic and scours many times. Don't guess at the amount 
of milk to be fed — measure it. A calf whose appetite is satisfied 
is overfed. 

Care should be exercised in feeding milk rich in fat. One 
reason that Jersey and Guernsey calves are so badly troubled 
with scours is due to the milk being too rich in fat. Best results 
are found when milk tests about 3 per cent. More fat than this 
is not needed and is often harmful. The milk must be warm 
and sweet to get good results. Let the calf miss a meal rather 
than feed sour milk. Be regular in feeding. This is important. 

Two pounds of grain in the calf's ration is equal to 1 pound 
of butter fat. This being true, grain should be fed with skim 
milk. The most satisfactory amounts to feed will be: For the 
first three months, feed 1 pound of grain for each 10 pounds of 
milk, and for the next three months, feed 1 pound of grain for 
each 5 pounds of skim milk. 

Bran is best for getting the calf started to eating grain, and 
can be fed on top of the milk to start with, or a small amount 
may be put in the calf's mouth after it has had its milk. The 
calf will soon acquire a taste for the bran and will then readily 
take any grain ration. Calves can be induced to eat grain at 2 
to 3 weeks of age. Always feed grain dry after the milk. 

Corn is the best grain to feed. Feed it as meal until the calf 
is 4 weeks old when whole corn may be substituted. Barley is 
about equal to corn but should be ground. Oats are good. 
Wheat bran may be combined with any of the grains to advantage, 
especially with barley. 

Alfalfa or other kinds of hay should always be fed liberally 
to calves as soon as they will eat it. As soon as pasture is avail- 
able give the calves access to it. Silage is excellent for calves. 
Salt should be supplied. Good clear water must always be avail- 
able even though calves do get milk. 

Clean yards and stables are important, since scours are often 
contagious. Many treatments are advocated for scours. Dried 
blood may be used at the rate of one teaspoonful to the feed. 
Most likely the best thing to use is formalin. Mix 1 ounce, or 
2 tablespoonsful, in 153/2 ounces of water and add 1 teaspoonful of 
this to each pound of milk fed. Seldom ever will it be necessary 
to use more than two treatments. As soon as scours appear cut 
down the feed — one meal may be missed. After the calf has 
missed a meal be careful that too much is not fed at the next 



98 THE COW MAKES FARMING MORE PROFITABLE 

time. Prevention is better than the cure — remove all possible 
causes of trouble. 

At Nebraska it was found that a calf could be raised properly 
to 6 months of age on the following amounts of feed : 



Feed 


Amount 


Price 


Value 


Whole milk 


175 lbs. 

2700 lbs. 

125 lbs. 

450 lbs. 


$1.50 percwt. 

. 25 per cw t. 

1 . 00 per cwt. 

. 50 per cwt. 

Total .... 


$ 2.63 


Skim milk 


6.75 


Grain milk 

Hav 


1.25 
2.25 




J^12.88 



COST OF PRODUCING 100 POUNDS OF MILK 

Results of Tests Made Under State Supervision by 10 

Different Experiment Stations, Give $1.97 as Average 

Cost to Produce 100 Pounds of Milk 

Lynderboro, New Hamsphire, Cow Test Ass'n $1 .93 

Massachusetts Experiment Station 2.42 

Storrs Agrl. Experiment Station, Connecticut 2. 12 

New Jersey Experiment Station 1 . 94 

Delaware County, New York, 1912 2.35 

Delaware County, New York, 1913 2 . 03 

Kent County, Michigan, 1914 1 . 67 

Kent County, Michigan, 1915 1 .58 

Livingston County, Michigan, March 1916 1 .83 

Livingston County, Michigan, April, 1916 1 . 85 

Average cost of producing 100 pounds of milk, ten experi- 
ments $1.97H 



PRODUCE MILK WHEN MILK IS HIGH 



By A. WILLBRANDT, 
Algonquin, Hlinois 



Give good cows good care. Feed well on a good balanced 
ration. Have them come fresh in the fall so as to get the most 
milk when the price is the highest. 



PROPERLY FEED AND CARE FOR YOUR COWS 
KEEP CLEAN AND HEALTHY 

Rules Published by the Ohio State Dairy and 
Food Department 



Health — Cows must be in good health and free from disease. 
Cows known to be afflicted with tuberculosis and those having any 
other contagious disease must be removed from the herd. Milk 
from such cows and from those having a swollen jaw, inflamed 
udder, ulcerated teat or running sore shall not be used. 

Comfort — Clean bedding only can be used. Dusty or moldy 
hay or horse manure shall not be used for bedding. 

Food — Decaying silage, fermenting brewers' grains, ferment- 
ing malt, distillery waste or moldy feed shall not be fed. 

Water — Drinking water must be clean and fresh. Wells 
and devices used to furnish same must be free from foreign matter 
and contamination. 

Cleanliness — Cows must be reasonably clean while milking. 
When cows have dust on backs, particles of manure on sides or 
udders or other foreign matter on their bodies which might gain 
access to the milk pail, they are not clean. 

Have Light, Well Ventilated Stables 
Location — Stables must be free from contaminating sur- 
roundings. Location must be well drained. Pigpens, chicken 
coops, stagnant water, mud holes, manure piles or privies within 
100 feet are contamination. If horses are kept in the same barn 
with cows a tight partition must separate them, unless they are 
separated by an open air space of at least 12 feet. Dust in the 
stable while milking is a contamination. Stables must be pro- 
vided with a tight, sound floor with sufficient incline to drain 
readily. Walls and ceilings must be tight. 

Light — Two square feet of glass to each cow must be pro- 
vided. 

Ventilation — Ventilation means the removal of impure 
air and the supplying of fresh air without drafts on the animal, 
and in such a way as to conserve as much as possible of the animal 
heat of the cows in cold weather. This must be provided for 
either by an automatic system or adjustable windows. At least 
300 cubic feet of air space for each cow must be provided. 

99 



100 THE COW MAKES FARMING MORE PROFITABLE 

Cleanliness — Manure must be removed daily from the 
stable to a distance of not less than 400 feet to preclude the chance 
of odors getting back, unless sufficient straw, shavings or ab- 
sorbents are used. 

Floors — Floors must be kept clean by careful sweeping and 
washing. An earth floor must not be used. 

Walls — Walls must be kept free from manure. Walls and 
ceilings must be whitewashed or made clean and sanitary or dis- 
infected in any other manner equally effective. 

Utensils — Utensils must be of smooth, non-absorbent 
material as tin or tinned copper, the seams of which are flushed 
smooth with solder. They must be clean to superficial inspec- 
tion. After being washed they must be scalded with boiling water 
or steam and inverted in pure air to drain. 

The water supply for washing utensils must be free from 
contamination. 

Milking must be done in clean suits with clean dry hands 
and udders of the cows must be clean before being milked. 

Milk as soon as drawn shall be immediately removed from 
the stable to a room or house used exclusively for the straining, 
cooling, bottling or canning of milk or for the washing or storing 
of cans or other utensils and appurtenances. 

The Milk House — The milk room or house shall be located 
on well drained land whose surroundings are free from contamina- 
tion. The milk house or room must be well screened or otherwise 
protected from the intrusion of flies, fowls and animals. If attached 
to stables it shall have an independent outside entrance. How- 
ever, if attached by doorway, there shall be a ventilated passage- 
way with self-closing doors at each end, only one of which can be 
open at a time. The walls and ceilings shall be tight and either 
oiled, painted or white washed so that same be kept clean. Light 
and ventilation shall be provided. Floor shall be of impermeable 
material, sloping so as to give good drainage. 

Milk shall be cooled to a temperature of at least 60° F. 
before it leaves the premises, unless, in case of immediate delivery 
at wholesale where receiver is prepared to receive it properly. 

If cream is produced, skimming or creaming shall be done in 
the milk room or house, and shall be stored in the same manner 
prescribed for milk. If to be sold or delivered, it shall not be kept 
longer than three days in summer or four days in winter. 



TEST, WEIGH, CULL 

The Best Cows Will Fail Without Good 
Feed and Care 

By M. JESNESS, 
St. Paul, Minnesota 



The selection of dairy cows for profitable milk and butter 
production goes hand in hand with the testing and weighing of the 
milk. The type and conformation of a cow, although indicating 
to some extent the dairy tendencies of that individual, are by no 
means reliable in selecting good cows. The only reliable method 
of selecting the good animals from the herd and weeding out the 
poor ones, is that of weighing and testing the milk from each 
cow separately at periodic times throughout the year. The cow- 
testing association is still rather new to most farmers and com- 
paratively few have started this line of work. The milk is weighed 
and tested once a month, and record is kept of milk, butterfat, 
value of product, feed consumed and profit above the cost of 
feed. It has been estimated by the United States Agricultural 
Department that carefully conducted tests taken once a month 
will come within 2 per cent of the actual production, which would 
be accurate enough for all practical purposes. These associations 
also create interest in dairying in their particular communities. 
The dairyman seeks better methods of feeding and gives more 
attention to the care of his cows. 

Don't Be Careless With Cows 

The sire is another factor of vital importance in getting a 
good herd of dairy cows. The average farmer lays very little 
stress on this. With an average grade sire the chances of im- 
proving the herd is very slight, while the rise of pure bred sires 
from producing families is almost certain to bring good results, 
giving higher production and more valuable offspring. 

The- care and feeding of cows is perhaps as important as 
anything else, for without proper care and feeding, the best of 
cows are at a decided disadvantage. The majority of farmers 
are careless when it comes to caring for the cows. Many 
turn them out in winter during the coldest weather for 
perhaps three or four hours at a time. This is a sure way 
to cut the milk flow to a minimum. The feeding of bundle 
corn outside in winter is poor practice for it keeps the cows 
out too long. Some farmers feed only rufage to their 

101 



102 THE COW MAKES FARMING MORE PROFITA BLE 

cows; this is entirely justifiable if a good part of their 
ration is made of good quality clover or alfalfa hay. How- 
ever, milk flow cannot be kept up on corn silage and timothy or 
wild hay. It is advisable to add some concentrate high in pro- 
tein to a feed of that kind. Whether it is profitable to feed grain 
to dairy cows, depends on the cows and the price of grain and the 
price received for milk or butterfat. With good average cows at 
ordinary prices for feed and butterfat, there are undoubtedly good 
profits in feeding grain. The common rule for feeding cows is 
1 lb. of grain to 3 lbs. of milk. The grain ration should be made 
so that with the rufage a balanced ration will be formed. 
The essentials of feeding and care of cows may be put down as, 
balanced rations — succulent and palatable, with moderate 
temperature, comfortable surroundings, reasonable ex- 
ercise, and regularity in feeding and milking. 

GROW ALFALFA— HAVE SILOS 

Do Not Have Pastures Where Land is High Priced 

By ARTHUR CATLOW, 
Barrington, Illinois 



This is my 18th year in the dairy business. When I first 
started I bought cows of cattle dealers, I bought in the 
fall and sold what I thought poor cows in the spring. 
I did this three years and found myself getting poorer 
every year. The next fall I decided to buy no more cattle from 
cattle dealers, so I looked around among the farmers and bought 
ten head of 2 and 3 year-old heifers bred to a pure-bred 
bull. The man I bought the heifers from advised me to buy a 
pure-bred bull, which I did. 

To make money from cows, you must have good cows and a 
good farm which any man can have if he uses his brains. I feed 
a balanced ration, weigh my milk and test it. Keeping the cows 
clean is one of the best paying things I do. I used to raise 
timothy, but no more — alfalfa for mine. I use one ton of 
limestone an acre a year on alfalfa; that is, every year sow five 
acres and put five tons of limestone to the aC-re before I sow and 
in this way I plow five acres and sow five acres every year. For 
the last seven years I have had no pasture, as it is the highest 
priced land any man can have. The silos are cheaper and better. 



RAISE YOUR OWN STOCK 

Don't Buy Feed That You Can Produce at Home- 
Cut Out the "No-Purpose Cow" 

By JOSEPH CREER, 
Orland, Illinois 



To make a success in the dairy business a dairyman should 
first procure cattle that are adapted for dairy purposes. A large 
percentage of the smaller dairy farmers keep a class of scrub 
cattle. Some of these cattle will produce a good flow of milk 
for a certain period after freshening, but, as a rule, they soon com- 
mence to dry up and lay on flesh and the farmer sells them to 
the butcher or cattle dealer, rather than hold them over till they 
freshen again. I am sure there is quite a percentage of this 
class of scrub cattle that would not pay their board under any 
conditions. The cows that are bred for dairy purposes, naturally 
turn the feed that they consume into milk, instead of laying on 
flesh. 

The dairy farmer should produce most of the feed for 
his cattle on the farm, in place of having to buy consider- 
able milk-producing feed on the market. Every dairy 
farmer should have a silo. If he can have two silos so 
much the better, the small one for summer use and the 



mmm 





The Feed Lot on many farms. The manure pile on the water's edge contaminates 

the water supply; the fertility is rapidly leaching out of the manure, and the 

surroundings are unsanitary and unfit for stock of any kind. 

103 



104 THE COW MAKES FARMING MORE PROFITARLE 

larger one for winter. If these are filled with good feed 
in the fall he doesn't need to worry about what he is going 
to feed his cows when the dry weather conies and the grass 
stops growing. Plenty of clover or alfalfa should be grown on 
the farm to be fed in connection with silage. Good corn fodder 
from corn that has been thickly drilled in rows, also makes a 
splendid feed for a change. Cows like a variety, but they must 
have feeds that are rich in protein in order to produce a large 
amount of milk. 

Cattle should be kept in well lighted barns where there is 
plenty of ventilation. They should be fed at regular intervals 
and have access to plenty of water. A tank heater should be 
used in the water in winter to take the chill off, and they should 
have plenty of salt, either placed in their feed or in a box in the 
cow yard, where they can get it at will, and they must have good 
care. 

KNOW HOW TO PRODUCE AND MARKET 

Big Problem in Dairy Business is How to Dispose 
of Products at a Profit 

By W. A. WATERMAN, 
Auburn, Maine 



The success that a dairyman achieves depends largely upon 
his ability, situation, and kind and adaptability of dairy cattle. 

First: He must understand his business, not only how to 
get good yields from his cows but how to dispose of the dairy 
products and surplus stocks to the best advantage. There is 
much to be said about the care and management of dairy cattle, 
but to my mind more attention should be paid to the 
selling of the dairy products and the surplus stock. 

The creameries make a first class dumping place for dairy 
men to dispose of their products, but the man that is in the dairy 
business for the last dollar cannot afford to dispose of his products 
in this way if situated near a good market for milk, cream or 
butter. Any dairyman producing a clean, wholesome product 
can usually find a ready market for same at a much better price 
than the average creamery is willing to pay. 

Cut Out the Scrub Cows 

The matter of disposing of the surplus dairy stock to the best 



ALFALFA EQUAL TO WHEAT BRAN 105 

advantage is worth a little thought and consideration. Too 
many dairymen are content with scrub or grade cows, when pure- 
breds would pay them a much larger profit. It costs just as 
much to maintain a scrub cow as a good one — calves from scrub 
cows are not worth much — good calves will add to the standard of 
the herd. If more dairymen would dispose of their worthless 
scrub bulls, and buy a pure-bred sire of whatever breed they like 
best, or is best adapted to their locality, they would see a marked 
change. 

The dairyman who studies his animals and knows which cows 
are paying a profit, is careful about the way he feeds, careful 
about marketing his best pure bred stock, tests for ofiicial records 
and then lets the public know what he has in surplus stock, is 
sure to find dairying a pleasure as well as a profitable business. 

GROW ALFALFA— ROTATE CROPS 

By CHAS. CONLEY, 
Huntley, Illinois 



Keep good cows and give them good care. Balance the 
feeds for milk. Raise your own cows. Keep pure bred sires. 
Select your best calves from your best cows. Sow clover every- 
where you can on a dairy farm. Establish alfalfa. Rotate your 
crops. Keep good horses and few of them. Keep no hogs except 
for your own use. Make you^r own butter and feed the skim 
milk to the calves. Have a small cream separator for this use. 
Keep the most modern farm machinery and take good care of it. 
Keep your dairy barn in a good, clean condition, having it well 
ventilated and well lighted. 




*r.ruK&-!r«»i«£\i-- ..- 



cows— FEEDS— MARKETS 

If You Market Milk, Have Milk Producers; If You 
Sell Butter Fat, Have Butter Producers 

By CURTIS C. TAYLOR, 
Kennebunk, Maine 



I think the question of making the dairy business a paying 
proposition can be divided into three distinct heads: Cows, 
Feeds, and Market. 

1st. The Cows: If the dairyman is to sell milk, he should 
select that breed of cows which will give him the greatest amount 
of milk and should pay strict attention to their breeding and 
development, so as to gradually and continually increase the 
amount of milk per cow. He will find the scales an important 
factor in this line. If he makes butter or sells cream he will find it 
to his advantage to select another breed. In this event he will 
require scales and Babcock tester in his work of grading up and in- 
creasing the butter fat contents of the milk produced by his herd. 

2nd. The Question of Feed: There are two distinct 
phases of feeding proposition — adaptability and cost. He 
must feed for milk production, body condition and general health. 
Under the cost of feed belongs the balance sheet; whether it is a 
profit or a loss he should not choose cheap feeds simply because 
they are cheap in cost but rather from their degree of adaptability 
and digestiveness. 

Eastern farmers buy too much grain. We get good prices 
for our product but turn around and pay it out for grain. If 
we would raise it on our own farms we would be far ahead at the 
end of the year. We can raise grain for less than it costs to buy it, 
get better grain and to my way of thinking that is what we must 
do in order to make a success of the dairy business. 

3rd. The Market: We have little difficulty in finding a 
market for first-class dairy products, as the demand exceeds 
the supply practically all the time. 

My own personal experience of 10 or 12 years bears out 
these things which I have written. I retailed milk for over 
seven years and am at present making butter. I weigh all my 
grain at feeding and weigh my milk each day. Work with 
your hands and head and you will succeed. 

106 



SELL BUTTER FAT— FEED SKIM MILK 



By W. D. STEIL, 
Prairie View, Illinois 



I remodeled my barn last year, putting in up-to-date barn 
equipment and have plenty of big windows. An important 
thing is to have a good sire and raise all the heifer calves, which 
I am doing. The next is to have a good milkhouse. I have a 
pressed brick milkhouse with a 14-inch hollow wall and a big 
cement cooling trough in it, I milk 19 cows at present. I think 
if a farmer would get a power separator and separate his 
milk and raise hogs and calves on the skim milk he would 
make more money than by selling his milk. I have an 
International "Famous" 3-horse engine, which we use 
for pumping water, sawing wood and cutting stalks. I in- 
tend to get a small mill next winter. I have also a McCormick 
Grain Binder which made the 24th year last year, and it is 
still in good condition. I have also a Clover Leaf Manure 
Spreader which is a handy tool, if I could not get another one, 
I would not sell mine for any amount of money. I raise some 
hogs, but not very many, since we don't get anything back from 
the creamery for them. 




Cows in a sanitary dairy barn. Note the cement floor and bedding under the 
cows. — Courtesy Poitland Cement Ass'n. 

107 



GOOD DAIRY ADVICE 

Don*t Allow Dogs to Chase Cows — How To Keep Milk 



By GEO. BARTLETT, 
Geneva, Illinois 



Some essentials to profitable dairying are pure bred, large 
type, well fed cows. Raise calves from best cows, raise your 
own feed. Have cows freshen in fall of year, they will milk well 
through winter and do well when grass comes. Provide regular 
feeding and watering by steady help. Don't allow bull to run 
with cows, especially young heifers, which should be bred when 
they are about 14 to 18 months old. 

Don't allow dogs or horses to chase cattle, as it may cause 
trouble at calving time. Cows should be placed in box stalls 
several days before calving and fed bran and clover hay. No 
heated feed such as would cause a fevered condition should be 
given them. Rub a little salt on calf as soon as dropped. The 
cow will taste salt and lick calf off well. Don't allow calf to 
have much of first milk. Don't milk cow out perfectly clean 
first milking. Cows should be kept in well -ventilated barns. 
Have each cow in same stanchion every day. Swinging stan- 
chions are advisable, as cows rest easier. Have partitions between 
all cows and allow at least 3 feet 4 inches to 3 feet 6 inches for 
each cow, thus preventing them from stepping on their teats. 
Clean cows before milking, strain milk in can; when full place 
in water and cool to 55 degrees. Don't mix warm and cold 
milk together. Stir milk while cooling to get even temperature. 

HAVE COWS FRESHEN IN FALL 

It Pays to Feed Dry Cows — Have Cows In Good Flesh 
When They Freshen 

By A. W. ABBOTT, 
Downers Grove, Ulinois 



Keep no cows that will produce less than 6,500 lbs. of milk 
a year. Use a pure bred sire from high producing ancestors. 
Raise the best heifers and see to it that the heifers are well fed. 
Have the cows freshen in the fall, September or October, prefer- 
ably. Raise enough alfalfa to feed daily for at least 300 days. 
Put up enough silage to feed the year around. Feed grain in 
proportion of 1 lb. grain to % lb. milk. Weigh the milk and 
weigh the grain. Keep the cows in the barn all the time, or as 

108 



STUDY YOUR COWS 109 

much as possible, especially in bad weather. Water at least 
twice a day. Feed a dry cow well, it pays big. Have cows 
in good flesh when they freshen. As to grain rations: Feed 
home grown feeds (ground) as far as possible. Corn and oats 
are the best. The addition of M wheat bran makes ration 
bulkier and adds to palatability. A pound of oil meal a day will 
keep the cow in splendid shape, keeps her bowels loose and her 
hair slick. If there is trouble on account of cows scouring, the 
substitution of cottonseed meal in part or whole will help check 
this condition. Do not waste any money on stock tonics or foods. 
With a herd of cows giving 8,000 lbs. milk annually and 6 tons 
silage, 3 tons alfalfa and 2,500 lbs. grain, to each cow, a man 
cannot help but make money, unless he spends it all for keep, 
and then he will have to keep lots of it at that. 

GOOD CARE WILL SAVE FEED 

By OTTO OSBRAND, 
Peotone, Illinois 



To make the dairy pay: First of all, good care. Good, 
warm water in winter will save a lot of feed. Also good, 
clean straw to lie down on will save a lot of feed. Feed all they 
want. For summer a good clover and blue grass pasture is the 
best green feed with silage corn when the grass becomes short 
in July and August months. A dairy farmer should always 
keep the best cows, as they are the most profitable. 




SHORT COURSE TRAINING FOR DAIRYMEN 



By FRANK J. BENDER, 
Hobart, Indiana 



An important and essential factor in successful dairying is 
the selection of a breed of cattle which is suited to the locality. 
Another factor is keeping of individual records of each cow in 
order to find out which ones are returning the greatest amount 
of profit. You can select the choicest heifer calves. After the 
herd is selected comes the great question of feeding which we 
believe can never be too thoroughly taken care of and to which 
we think many farmers give too little time and care. It is our 
firm belief that every dairy cow should be fed a balanced ration 
at all times, both during her lactation period and during her rest, 
which for a good producing cow should be from three to six 
weeks. 

With our experience, we have found that every calf 
being raised should be kept growing and never allowed to 
stand still or get thin. Breeding of the Holstein cattle should 
be put off so as not to let the heifers come fresh before they are 
V-A to 3 years of age, when they attain full growth. The herd 
should never be allowed to run with bull. 

Every farmer should keep in touch with the advancement of 
the best herds in the country. 

I think it a great advantage for all the farmers that 
can possibly do it to take a short course in dairying at some 
college. I have had the privilege of so doing and I can truth- 
fully say that I find it of great help. 

FIT THE COW TO THE BUSINESS 

If You Wish to Sell Cream or Make Butter, Have Butterfat 

Producers — If You Sell Products to Cheese Factory, 

Have Milk Producers 

By CHAS. W. PETERSON, 
Darlington, Wisconsin 



If you are going to sell milk to the cheese factory and want 
to produce more milk testing the lowest in butterfat, .get that 
kind of cow. If you wish to sell cream or make butter, get the 
cows that have rich testing milk, as you do not have to handle 
nearly so much milk or be as long separating to get the same 
amount of cream. Feeding and milking should be done at the 

110 



KEEP A RECORD OF YOUR COWS 111 



same time each day, as changing makes a difTerence in the flow 
of milk. Handle all cattle quietly and do not abuse them. It is 
best to have the same man to milk the same cows each day. 
The care of the milk is very important. It should be cooled 
very quickly if you wish to keep it good. The cows should be 
kept clean and dry and not allowed to run out in bad weather. 

APPLY BUSINESS METHODS 

By CHAS. KUEBKER, JR., 
Grayslake, Hlinois 



I consider good cows, proper equipment, and a good 
business man the three great essentials of successful 
dairying. In running a dairy, keep account of the various 
deals and records of different departments, for without a set of 
books, losses and gains cannot be computed. 

Good cows come next, and while I haven't anything but a 
mixed herd, it is a herd from which the boarders are being elimi- 
nated. I have no pure bred sire, but the one I have is the best 
that I could get, as I consider performance from a cow to be 
better than registration papers. 

Keep cows in sanitary quarters, well bedded and plenty of 
light, have adequate machinery to carry on the business in 100 
per cent efficiency, both in field and in the dairy. Preserve the 
fertility of the soil to the best advantage, growing heavy pro- 
ducing crops and returning them to the field in the form of manure. 




HIGH POINTS IN SUCCESSFUL DAIRYING 



By LOUIS P. ZIMMERMAN, 
Waseca, Minnesota 



Try to make each individual cow stand on her feet. To do 
this : 

1st. Raise good cows — they cannot be bought. 

(a) Use the best sire you can get. 

(b) Pick out the best cows by yearly records of butterfat. 

(c) Cull the yearlings and heifers closely. 

2nd. To make good cows pay, have fall-fresh cows (Septem- 
ber to December) because: 

(a) Butterfat is highest in winter. 

(b) Better feed and no flies to bother, 

(c) More time to give to cows and calves. 
3rd. Plenty of good feed in balanced ration: 

35 pounds silage. 
15 pounds clover hay. 
3 pounds bran. 
3 pounds wheat middlings. 
A little gluten or cotton-seed to best cows; corn fodder in 
fall instead of silage, and for young stock all winter. 

A good barn, warm and well ventilated, plenty of light, water 
cups inside and convenient for men to handle hay and manure. 
Keep enough hogs to use skim milk economically at all 
times. 

Use a milking machine to reduce labor. 

PRODUCE PAIL FILLERS 

By H. I. COON, 
Maplehurst Farm, Walworth, Wisconsin 



Select good cows of high grade or full blood stock of some 
good milk producing breed and stay by that breed. Select a 
pure blood sire from the best milk strain. Raise your own stock 
by careful breeding and feeding to produce pail fillers with which 
to replenish your herd. Feed the cows a good balanced ration. 
Give them plenty of good water and salt; milk at regular hours — 
as far as possible by the same hands. Keep the cows clean 
and well bedded, giving them plenty of fresh air and light. Keep 
them free from excitement, test every cow, sell the poor ones and 
keep only the best of your herd. 

112 



RAISE YOUR OWN FEED 113 



WARM THE WATER FOR COWS 

Raise Own Feed — If You Buy Feed There Is Nothing in the 
Dairy Business 

By ALBERT YAGER, 
Blue Island, Illinois 



The most important thing to make the dairy business pay is 
to build silos large enough to feed in winter with a little grain 
and in summer alongside of pasture. If you have a long term 
lease, or if you own your own farm, build silos of your own. 
Also have about 30 acres alfalfa on good soil that would make 
about 75 to 90 tons of hay. In our neighborhood get a good herd 
of pure bred Holstein cows, that would produce 6,000 pounds 
of milk per year, ar.d a registered sire. Have the stable up 
to date and well lighted and ventilated; pump water by mill or 
engine and use a tank heater in winter to take the chill from the 
water. If you have to buy feed, that is, mill feed or brewers' 
grains and hire help, there is nothing in the dairy business. 

RAISE YOUR OWN FEED 

By A. W. MARQUARDT, 
Elmhurst, Illinois 



When a man has a silo on the farm, and his own machine to 
fill it and fills it in season with home grown feed and feeds it 
right, and raises his own herd, he will make money — you can't 
stop him. I do not believe in buying too much feed. Get your 
own farm in condition, so it will raise enough feed to supply your 
dairy. This cannot be done unless you have machines with 
which to do it. Do not feed or keep a dairy cow in the barn 
that will not pay. 

THE DAIRY BUSINESS IN A NUTSHELL 

By WEAR BROTHERS, 
Elgin, Illinois, R. 5 



To make the dairy business pay the best, raise all the heifer 
calves from good cows and keep pure-bred sires. Have good 
silos and put all corn raised in the silo. Have plenty of alfalfa 
and clover hay. Cows must be well housed and given plenty 
of water to get best results. 



114 THE COW MAKES FARMING MORE PROFITARLE 



FEED ALFALFA TO DAIRY COWS 

By W. F. FRANZEN, 
Bensenville, Illinois 



Get a dairy herd. Keep record of each individual separate. 
Weigh their milk every tenth day. Test the milk for but- 
ter fat every month, and improve the herd by culling out the 
poorest and keep the best p,roducers regardless of what may be 
offered for them. Rely on a record which can be traced back 
to the fourth generation only, as many others fall back frequently. 

Feed a balanced ration, and give cows producing more than 
20 lbs. of milk per day some concentrates. Alfalfa is an ideal 
feed for milk cows, especially in summer when pasture runs 
short. 



BREED BEST MILKERS— RAISE CALVES 

By E. J. GISS, 
Prairie View, Illinois 



Purchase a pure-bred sire and breed your best milkers to him, 
raising the heifer calves. Weigh and test the milk for butter fat 
and get rid of all boarders. Raise your own feed to make a 
balanced ration as nearly as possible. Do not keep any more 
cows than you can profitably take care of. Ry grading up your 
herd or keeping pure-breds you can dispose of surplus stock at 
a profit. Ruild a silo, as you pay for one, whether you build one 
or not. Raise a lot of clover and alfalfa, not only for more milk 
but to make your land produce more. 



GIVE HEIFERS CHANCE TO GROW 

By WM. H. PETERS, 
Huntley, Illinois 



Have your cows freshen at about 3 years. It gives the 
heifer a chance to grow and she is a good sized cow when she 
comes in if she has had good care. I do not buy many cows as 
the price of good ones is too high and the" poor ones are only 
boarders. When raising calves pick from the best cows and 
keep the best bred bull that you can buy to keep cows as com- 
fortable as you can. Keep them clean. 



HAVE PURE WATER FOR THE COWS 



115 



THE CONCRETE WATER TANK. Concrete water tank 
on farm of H. C. Mitchell, near Hugiiesville, Missouri. The tank 
is 16 feet square and has a 
concrete approach or plat- 
form ten feet wide so that 
the stock will not have to 
stand in mud while drinking. 
This arrangement also pre- 
vents stock from undermin- 
ing the tank walls in muddy 
conditions which usually de- 
velop in bad weather. This tank supplies the stock in two feed 
lots, the water being pumped by engine from a drilled well. 




HAVE PURE WATER. A 

concrete curb about a spring 
in a cow pasture, which 
insures a supply of pure 
and uncontaminated water. 
Stock, and expecially dairy 
cows, must have good water. 



*»^te-'--"^<i^ 




MILKHOUSE. This 
shows a small milk house, 
which perhaps is a very clean 
little house, but you will note 
that the owner has left the 
screen door open, allowing 
the flies to come in. This 
screen was evidently put on 
for a purpose and should be 
kept closed. You cannot be 
too careful with a milk house. 




116 THE COW MAKES FARMING MORE PROFITARLE 




MILK HOUSE ON MOOSE- 
HART FARM, ILL. Concrete 
block milk house properly 
provided with cooling tanks, 
screen doors and windows. 




INTERIOR OF A WELL 
ARRANGED MILK 
HOUSE. Notice the neat 
appearance of this milk house. 
Everything is in its place. 
It has a concrete floor, and 
all other sanitary equipment 
to make it clean, convenient, 
and healthful. 



WILL NOT PAY FOR FEED AND CARE. The net profit on 

this one cow for a whole year was $2.77. She is one of the poor 

cows in the Minnesota Dairy 
Test Association. She required 
just as much feed and care and 
must be milked just as often to 
produce the $2.77 profit as the 
good cows in the same herd 
which gave the owner returns 
more than twenty times 
greater. 

With the great demand for 
dairy products, there is no 
more important question to 
be considered than that of the 

"scrub cow." Why should dairymen milk and feed scrub cows? 

It is worse than a waste of time. 




HAVE A SUMMER SILO 



By W. A. BORESS, 
Marengo, Illinois 



To start right, select the breed you like. Get the best 
grade of that breed that you can find. Then get a pure-bred 
bull, being very careful in the selection. Get good milking cows 
and don't let a few dollars stand in the way. When heifers come 
to milk, weigh and test each one and keep a record. Discard the 
poor ones and keep the best. At the end of three or four years 
buy another bull of the same breed. Take time and use judg- 
ment in selecting him and keep this up until you have a dairy 
that will pay you well. 

Grow alfalfa hay, have enough silos so that you can 
feed silage all summer as well as winter. A few acres of 
thick corn to feed from the shock in the winter in addition to the 
other feed will pay. This is the most profitable way to run a 
dairy that I know. 



COWS NEED REST 

Don't Bother Them When They Are Lying Down- 
Keep Them Clean 

By CHRIS JENSEN, 
Area, Illinois 



Keep big, strong, healthy cows. If good producers, raise the 
heifer calves from them, if not, feed them good for about four 
weeks and sell them. Never buy a cow from a dealer. Remember 
that someone had this cow before and found that she was not pay- 
ing. Do not feed cows all day long, let them rest. Do not allow 
any one in your barn from 9 A. M. to 3 :30 P. M., as every cow is 
lying down. A cow does not make milk by being on her feet 
every hour to eat. We will receive more milk by keeping our 
cows clean and free from lice and feeding 5 lbs. of grain, than by 
keeping them dirty, with filthy drinking water and giving them 
10 lbs. of grain. Treat your cows carefully, remember they 
have feelings. 

117 



118 THE COW MAKES FARMING MORE PROFITARLE 



REGULARITY IN FEEDING IMPORTANT 

By HERMAN SCHULTZ, 
Downers Grove, Illinois 



One of the most important things in the dairy business is to 
always feed the cows as near as possible at the same time each 
day, also let them out to drink and exercise the same length of 
time each day, except in real cold weather. Then it is best to 
put them back in the barn as soon as possible. Milking time is 
one of the most important things. The stable should be well 
cleaned each day, plenty of ventilation; the cows should be well 
bedded with straw or other bedding and have clean, pure feed to 
eat. Feed grain according to amount milk the cow gives, and all 
the fodder she will eat. 

MUST LIKE THE BUSINESS 

Interest in Your Work a Big Factor in Favor of Success 

By J. E. SHEEHAN, 
Lake Villa, Illinois 



In the first place I think a man must like the business to 
make it successful. We pick out the best cows and raise the 
calves from the best. We aim to keep no boarders. You should 
take good care of a cow. Do not shout at, whip, or dog them. 
I would not keep more stock than I could feed. Cows should 
have plenty of feed, salt and pure, fresh drinking water. Keep 
them free from flies and other insects. Have a regular time 
for feeding and milking them. Keep them in a clean, well lighted 
stable. Keep the barn well whitewashed. 

WORK HARD 

Don't Spend Your Money for Something You Can 
Get Along Without 

By A. H. KRAHN, 
Dundee, Illinois 



Good land and not so much of it to take care of. Take good 
care of your cows. Keep good cows; poor ones are an expense. 
Feed the right amount of feed and balance the ration. Take an 
interest in each individual cow and find out under what treat- 
ment she will do her best. Put all manure back on the land as 
soon as possible, and cut your crops at the right time. Work 
hard and don't spend your money for something you can get 
along without. 



ALFALFA MAKES CHEAP MILK 



119 



GET UP EARLY— WORK 

Have Good Cows — Feed Well — Cows Should Not 
Test Below 3.6% 

By JAS. C. TOWNER, 
Area, Illinois 

Select the breed you want and devote your attention to 
them. A good coW should not test below 3.6. Sell all poor 
cows. Raise the heifers from good cows. Water them at least 
twice a day. Feed them clean feed. Do not feed dusty hay. 
This is ruination to the herd. I believe every farmer should have 
a registered sire, even though he does not have a pure-bred sire. 
To make the dairy business pay, a farmer must get up in the 
morning. A good farmer will not abuse any of his animals. 

I believe in having good horses and tools for the help to 
work with. The dairy business is the most healthful of all work. 

ALFALFA A MILK PRODUCER 

By ALBERT LANDMEIER, 
Arlington Heights, Illinois 

I believe the most important thing is to get good cows — the 
breed you like and stick to that. Raise your own cows from good 
stock, and have a pure-bred bull. Have silage the year round 
and plenty of alfalfa. Feed a balanced ration. Milk on time 
and feed regularly. Add some ground limestone and have plenty 
of clover and alfalfa sod to turn under. I have found clover sod 
turned under to do more good than a coat of manure. 

Milk at the same hour and by the same men. When I fed 
alfalfa the flow of milk went up. Clover hay is good, too, better 
than corn stover. Silage cut up fine will keep better and feed 
better than if cut up long. 



WORLD'S CHAMPION 
MILK PRODUCING COW 
—1914 (Holstein), Tillie 
Alcartra — Woodland, Cal. 
Milk production, 30,453 
pounds. Butter fat, 951 
pounds. 




120 THE COW MAKES FARMING MORE PROFITARLE 




ANCHENBRAIN BIVION 
KATE 4th (Ayrshire). Per- 

cival Roberts, Narberth, Pa. 
Milk produced, one year, 
23,022 pounds, butter fat, 
918 pounds. 





M U R N E COWAN, A 
GUERNSEY. Champion 
Butter Producing Cow, Barb- 
erton, Ohio. Milk record, 
24,008 pounds. Butter fat 
1,098 pounds. 



FINDERNE HOLINGEN 
FAYNE, Somerset Holstein 
Breeders' Co., Somerset, N.J. 
Milk produced, one year, 
24,612 pounds, butter fat, 
1,116 pounds. 



SOPHIE 19TH, JERSEY, 

of Hood Farm, Lowell, 
Mass., Champion of the 
breed. Milk production, 
17,557 pounds. Butter fat, 
999 pounds. 



HAVE A SILO— DON'T WAIT 



121 



COLLEGE BRAVURA 2ND 
(Brown Swiss). Michigan 
Agricultural College, East 
Lansing, Mich. Milk pro- 
duced, one year, 19,460 
pounds, butter fat, 798 
pounds. 




EIGHT POINTS IN DAIRYING 



By L. EGBERT, 
Waukegan, Illinois 



1. Get the land in the best possible condition for corn and 
alfalfa. 

2. Build a silo. 

3. Buy the best cows you can afford. 

4. Buy the best registered sire you can afford. 

5. Raise all heifer calves. 

6. Feed intelligently. 

7. Don't let your cows grow old on your hands. 

8. Join a cow-testing association. 



POINTS FOR THE DAIRYMAN 

1. Strict regularity in feeding and milking. 

2. Good permanent pastures. The most prosperous dairy- 
men everywhere owe their success largely to good pastures. 

3. One silo for winter feeding and one with a smaller ca- 
pacity for summer feeding. 

4. Cows that give not less than 6,000 pounds of milk, or 
300 pounds of butter in a year. 

5. The improvement in the future of the dairy herd must 
come largely from the sire, and for this reason no more economical 
investment can be made by a dairyman than to spend time and 
money in obtaining the best sire possible. 



1£2 THE COW MAKES FARMING MORE PROFITABLE 

6. "Dairy cows should have access to only pure water. 
High producing cows must have large quantities of water. It is 
cheaper to warm ice cold water with a tank heater than to allow 
the cows to warm it with 50-cent corn. The water tank should be 
in a cozy, sheltered sunny place." 

7. The barn and milking quarters should be clean and well 
ventilated. Dark, damp, steamy, poorly-ventilated barns are 
places for the development and spread of tuberculosis. Remedy : 
1. Test the cows with the tuberculin test. 2. Cut new windows 
and let in an abundance of sunlight. 3. Provide proper ventilation. 

8. Quietness and kindness in handling dairy cows increases 
the milk flow. Loud taking, swearing, and rough handling are 
not permitted in a well managed dairy. 

9. Dogs should not be used to drive cows to and from 
pastures. 

DON'T SUPPORT YOUR COWS— MAKE THEM 
SUPPORT YOU 

1. Anybody can milk cows, but it takes a man with brains 
to milk the right sized profit out of them. 

2. No man knows all there is to be known about farming — 
let us all get together and learn from each other. 

3. The amount of brains you put into your work determines 
the amount of pleasure and profit you will get out of it. 

4. Agricultural progress has been made by men who were 
not satisfied with what was good enough for their grandfathers. 

5. Don't keep three cows to produce 12,000 pounds of milk 
when two better cows will do it with the same amount of feed. 

6. There is no branch of agriculture that takes as little 
fertility from the soil and at the same time returns as good profit 
for the farmer as dairy farming. 

7. The man who learns to get two pounds of butter from the 
same amount of feed that before produced only one, is going to 
get from under the mortgage quick. 

8. Wherever the farm products have been turned into 
butter for a number of years, there has been a steady increase in 
the crop producing capacity of the soil. 

9. The successful man in any business is the one who can 
and will make use of the experience of others — who has the courage 
to discard his own errors and adopt the truths discovered by others. 



A PARTIAL LIST OF DAIRY LITERATURE 

Read the Dairy bulletins published by your State Agricultural College 
and your State Board of Agriculture. In addition, secure some of the following- 
Dairy Farming — John Michaels, B. S. A., M. S., Milwaukee, Wis. 
Farm Dairy — Gurler. Published by Breeders' Gazette, Chicago. 
Milk and Its Products — Wing. The MacMlllan Company, New York. 
Cow Demonstration, by Hugh G. Van Pelt, published by Kimball's Dairy 
Farmer, Waterloo, Iowa. 



The North Iowa Dairy Improvement Association. Iowa State Dairy 
Association Bulletin No. 1, 1912, Waterloo. 

Dairy Improvement Associations. Massachusetts Experiment Station Ex- 
tension Service, 1913, Amherst. 

Directions for Using the Babcock Milk Test. Bulletin No. 33. Penn 
sylvania Experiment Station, 1895, State College, Pa. 

How to Use the Babcock Test. Circular 27. Wisconsin Experiment 
Station, 1914, Madison. 

Babcock Test and its Use in Herd Improvement. Nebraska Experi- 
ment Station, Bulletin No. 25, 1914, Lincoln. 

Directions for Testing Milk on the Farm. Missouri College of Agricul- 
ture, Circular 41, 1910, Columbia. 

Using the Babcock Test. Oklahoma Experiment Station, Bulletin 107> 
1915, Stillwater. 

A Study of Farm Butter-Making in New Hampshire. New Hampshire 
Agricultural Experiment Station Bulletin No. 141, 1909, Hanover. 
Investigations in the Manufacture and Storage of Butter. United 
States Department of Agriculture, Experiment Station Bulletin No. 84, 1906, 
Washington. 

Methods Practiced at the Kentucky Agricu'tural Experiment Station 
Dairy, Kentucky Agricultural Experiment Station, Circula|i- No. 15, 1913, 
Lexington. 

Farm Butter Making. Colorado Agricultural Experiment Station, Bul- 
letin No. 63, 1910, Fort Collins. 

Milk, Butter and Feeding and Management of Dairy Cows. Com- 
monwealth of Pennsylvania Agricultural Department, Bulletin 268, 1915, 
Harrisburg, Pa. 

How to Produce Cream that Makes Good Butter. Purdue University 
Agricultural Experiment Station, Circular 51, 1915, Lafayette, Ind. 
Handling of Cream and Making of Butter on the Farm. Illinois Ex- 
periment Station, Circular 131, 1909, Urbana. 

Farm Butter Making. New York College of Agriculture, Cornell Reading 
Course, Vol. 3, No. 60, Ithaca. 

Suggestions for the Manufacture and Marketing of Creamery Butter 
in the South. United States Department of Agriculture Bulletin No. 66, 
Washington, 1916. 
Butter Making on the Farm. Wa.shington State College, 1-9, Pullman. 



Some of the Essentials in Cheese-Making. Cornell University Agri- 
cultural Experiment Station, Circular No. 3, 1908, Ithaca, New York. 
Cheese and Its Manufacture. Nevada Agricultural Experiment Station, 
Bulletin No. 18, Reno. 

123 



124 DAIRY LITERATURE 



Home Cheesemaking. Montana Agricultural Experiment Station, Cir- 
cular No. 1, 1908, Bozeman. 

Fancy Cheese for the Farm and Factory. Wisconsin Agricultural Ex- 
periment Station, Bulletin No. 270, 1915, Madison. 
Organization and Construction of Creameries and Cheese Factories. 

Wisconsin Agricultural Experiment Station, Bulletin 244, 1915, Madison. 
Cheese and other Substitutes for Meat in the Diet. Reprint from 
Year Book of Department of Agriculture, 1910, Washington, D. C. 
Investigations in the Manufacture and Curing of Cheese. United 
States Department of Agriculture Bulletin No. 85, 1906. Washington, D. C. 
The Cold Curing of Cheese. United States Department of Agriculture, 
Bulletin No. 49, 1903, Washington, D. C. 

Methods of Making Some of the Soft Cheeses. Cornell Agricultural 
Experiment Station, Circular No. 30, 1915, Ithaca, New York. 

The Care of Cream. Ohio Agricultural Experiment Station, Circular No. 
134, 1913, Wooster. 

Cooling Cream on the Farm. Purdue University Agricultural Experiment 
Station, Bulletin No. 188, 1916, LaFayette, Ind. 

Marketing Butter and Cream in the South. United States Department 
of Agriculture, Special (Office of the Secretary), Washington, D. C. 



Co-operative Creameries. Minnesota Agricultural Experiment Station 
Bulletin No. 35, 1896, St. Paul, Minnesota. 

The Care of Milk. United States Department of Agriculture Farm In- 
stitute Lecture No. 1, Washington, D. C. 

Investigations in Milk Production. Minnesota Agricultural Experiment 
Station Bulletin 140, 1914, University Farm, St. Paul, Minnesota. 
Bacteria in Milk and Artificial Refrigeration for Dairymen. West 
Virginia Agricultural Experiment Station, Bulletin HI, 1908, Morgantown. 
The Production of Clean and Sanitary Milk. Virginia Agricultural Ex- 
periment Station, Bulletin 185, 1909, Blacksburg. 

Care of Milk and Cream on the Farm. University of Nebraska, Bulletin 
No. 133, 1912, Lincoln. 

Preventing Contamination of Milk. Illinois Agricultural Experiment 
Station, Bulletin 91, Urbana. 

Some Suggestions Regarding the Care of Milk and Cream in the 
Home. Nebraska Agricultural Experiment Station, Bulletin 42, 1913, 
Lincoln. 

Economic Milk Production. Purdue University Agricultural Experiment 
Station, Bulletin 21, Lafayette, Indiana. 

Milk Production — Herd Improvement. Purdue University Agricultural 
Experiment Station, Circular No. 11, Lafayette, Indiana. 
The Care and Handling of Milk. Michigan Agricultural Experiment 
Station, Bulletin No. 221, East Lansing. 

Care of Milk in Hot Weather. Michigan Dairy and Food Department, 
East Lansing. 

Some Important Factors in the Production of Sanitary Milk. United 
States Department of Agriculture Circular 142, Washington, D. C. 
Sanitary Milk Production. United States Department of Agriculture 
Circular 114, Washington, D. C. 

The Care of Milk and Cream. Oregon Agricultural Experiment Station, 
Bulletin No. 107, CorvaUis. 

Nutrients Required for Milk Production. Missouri Agricultural Experi- 
ment Station, Bulletin 7, Columbia. 



DAIRY LITERATURE 125 



Milk Records and Tests. North Carolina Agricultural Experiment Station 
Bulletin 116, Raleigh. 

The Care of Milk on the Farm. Washington Agricultural Experiment 
Station Bulletin No. 12, Pullman. 

Effect of Food on Milk. New Hampshire Agricultural Experiment Station 
Bulletin No. 18, Durham. 

The Production and Care of Milk and Cream. United States Depart- 
ment of Agriculture, Special Bulletin 1914, Washington, D. C. 
Directions for the Home Pasteurization of Milk. United States De- 
partment of Agriculture Circular 152, Washington, D. C. 
Cost of Producing Milk on 174 Farms in Delaware County, New York. 
Cornell University Department Farm Management, Bulletin No. 364, Ithaca. 
Studies of the Clarification of Milk. Iowa College of Agriculture Experi- 
ment Station, Bulletin 28, Ames. 



Velvet Beans for Milk Production. Florida Agricultural Experiment 
Station, Press Bulletin 159, 1916, Gainesville. 

Silage for Milk Production. Florida Agricultural Experiment Station, 
Press Bulletin 245, Gainesville. 

Testing Milk and Cream. Iowa Agricultural Experiment Station, Circular 
32, Ames. 

The Production of Clean Milk. Ohio Agricultural College Farmers Read- 
ing Course, 2-1, Wooster. 

The Production and Care of Milk and Cream. U. S. Department of 
Agriculture, Special (Office of the Secretary), Washington, D. C. 
The Efficiency, Economy and Physiological Effect of Machine Milking. 
Wisconsin Agricultural Experiment Station, Bulletin No. 3, Madison. 
Milking Machine Experiments. Wisconsin Agricultural Experiment Sta- 
tion, BuUetin 173, 1909, Madison. 

Covered Pails Mean Cleaner Milk. New York Agricultural Experiment 
Station, BuUetin 326, Geneva. 

Milking Machines. Nebraska Agricultural Experiment Station, Bulletin 
108, Lincoln. 

Milking Machines. Kansas Agricultural Experiment Station, Bulletin 140, 
Manhattan. 

Labor Requirements of Dairy Farms as Influenced by Milking Ma- 
chines. United States Department of Agriculture, Bulletin 423, Washing- 
ton, D. C. 

The Farm Separator: Its Relation to the Creamery and to the Cream- 
ery Patron. United States Department of Agriculture, Bulletin No. 54, 
1904, Washington, D. C. 

The Hand Separator and the Gravity Systems of Creaming. Purdue 
University Agricultural Experiment Station, Bulletin No. 116, 1906, La 
Fayette, Indiana. 

Lessons for the Farm. Practical Dairy Problems. Cornell Reading 
Courses, Volume 1, No. 16, Ithaca, New York. 

Care of Dairy Utensils. Kansas Agricultural Experiment Station, Bulletin, 
No. 131, Manhattan. 

Computation of Dairy Rations. Pennsylvania Agricultural Experiment 
Station, BuUetin 114, State College, Pennsylvania. 

Investigation in Milk Production. Minnesota Agricultural Experiment 
Station, Bulletin 140, 1914, University Farm, St. Paul. 

Influence of Environment and Breeding in Increasing Milk Produc- 
tion. Iowa Agricultural Experiment Station. Bulletin No. 156, Ames. 



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2. Alfalfa on Every Farm. 

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1 1 . Great Forward Movement in Education. 

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